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Copyright Beth Sachs 2018. Powered by Blogger.

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Chicken Karahi ~ a great Friday night curry!

I saw a recipe for Lamb Karahi in this months Delicious Magazine, but I decided to do a chicken version of the dish as I couldn't get hold of any lamb leg steaks.

This was a real hit and spicy enough for hubby! This is going on my 'make again' list and next time I'd like to try it with lamb.

500g Chicken Breast, cubed
200g Mushrooms, sliced
1 Onion, sliced
3 Garlic Cloves, sliced
2 tsp each of garam masala, ground coriander, cumin seeds and dried chilli flakes
400g tin of chopped Tomatoes
150ml Vegetable stock
Toasted Cashew Nuts

Serve with chapatis, basmati rice, plain yogurt and plenty of mango chutney!

Step 1: Heat oil in a pan and fry onion and garlic for 5 minutes
Step 2: Add spices and fry for 2 minutes then add chicken and mushrooms and continue to fry for 5 minutes
Step 3: Add tomatoes and stock and simmer for 30 minutes until thickened
Step 4: Serve with a nice cold bottle of lager!
Beth Sachs
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  1. I too noticed this curry in the magazine. Must try this one after seeing how lovely it looks.

  2. That does sound like a good curry

  3. I love this variation with chicken and I really have everything to make it too. I'd better get cracking.

  4. I've been on a curry kick lately and this looks wonderful! I'll have to add it to my make-soon meal list.

  5. I love a good curry and this one looks fantastic!

  6. Looks great Beth! I'd love to try this for dinner!

  7. Oh, I just lurve curry. Fortunately, the weather here is finally cooling down, so I'll be giving this a try real soon. I've even managed to get some lamb, the first we've had for 4 1/2
    years. :-)

  8. Mmm, wow! This sounds delicious. Especially with the cashews.

  9. That's so funny. I just posted a recipe for Kadai Chicken. The authentic Indian version from my mummy.


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