benazir's blog

Karachi White Curry

Heys guys bare with me because I tried a new recipe and it is something I had seen and had before so I wanted to take a stab at it. For the peeps in Karachi I hope I did an ok job at this seriously. Honestly I am giving you a lot more consideration then you do me regarding my chapli kabab which is not the real thing to be very honest with you.

There is an old song by an R&B group called Ain’t No Half Stepping back in the late 1970s by a group called Heatwave. I totally vibe with this song because I believe if you can’t do something right then don’t do it at all. This is my first time I made this dish and Mr. Riaz said I nailed it.

You will need 1 coldero on high heat and add to it 1/4 cup of either olive oil, corn oil, canola oil or vegetable oil. Take 1 lb or 1 kg of either chicken, lamb or goat only. Wash it and put it in the pot with the hot oil and brown it a little then add 1 cup of water and lower the heat and let cook for 20 minutes.

While that is cooking peel wash and chop 4 cloves of garlic, 1 small piece of ginger and one green chili which will give it some heat. In a mortar and pestle add 1 small piece of cinnamon stick, 3 green cardomoms, 1 black cardomom, 1 pinch each of cumin seeds, corriander seeds, black peppercorns and gind them until it is in a coarse powder and add this to the pot too. Stir and keep checking to see if the meat is soft and falling off the bone.

After the timer goes off check the meat and let it cook for another 20 minutes or until it is done. While this is happening pull your plain yogurt out of the fridge and your cornstarch off the pantry shelf and a cereal bowl out of the kitchn cabinet and a teaspoon out of the drawer because you will need these.

Add 2 tbs of cornstarch in to a bowl. Actually I eyeball everything. Two cups of plain yogurt gets added and you mix this with the cornstarch then finally 1 cup of water a little at a time to make a lump free slurry. Add this a little at a time to the meat cooking on the stove. Keep stirring until the curry is a little thick. If it is too thick then you can add 1/2 cup of more water a little at a time to get the required texture. You can serve this over rice or eat it with naan.

← Back