Recipes from yesterday’s Cookery Club

Karahi Chicken

Karahi Chicken

Cookery club was all about curry yesterday! While I wasn’t able to attend, I was able to smell the wonderful aromas wafting down the hall and heard everything came out fantastic.

Claire has sent along the recipes for all three dishes so you can recreate them at home — check out the recipes for Aloo Mattar, Chick Peas, and Karahi Chicken:


Aloo Mattar ~ Potatoes and Fresh Peas



5 tablespoons
2 large onion, finely chopped
2 clove of garlic, finely chopped
2 cup of tinned tomatoes
4 teaspoons grated fresh ginger
4 green chillies finely chopped
2 teaspoon salt
2 teaspoon ground turmeric
6 teaspoons garam masala
3 handfuls chopped coriander
4 cups fresh or frozen peas
4 potatoes peeled and chopped into small chunks


1. Heat the oil in a large pan and add the onion and garlic. Fry until golden brown.
2. Remove the pan from the heat for a few seconds and then add the tomato, ginger, chillies, salt, turmeric, garam masala and half the coriander. Cook on a low heat until the mixture becomes shiny and the oil separates out.
3. Add the peas, turn up the heat and stir fry for 1 minute. Add the potatoes and continue to stir fry for a couple of minutes so that the potatoes and peas are well covered.
4. Add 5 cups of boiling water. Bring to the boil, cover and simmer for 20 minutes. Sprinkle with the remaining coriander.


Chick Peas

1 can of Chick Peas
1 finely sliced Onion
chopped Tomatoes
chopped Green chili
4 chopped Garlic cloves
1 inch chopped ginger
2-3 Bay leaves
1 tsp Red Chili powder
1/2 tsp Turmeric powder
1 tsp coriander powder
1 tsp Garam Masala powder
olive oil and knob of butter
Fresh Coriander leaves for garnishing

  • Finely slice the onion and fry until golden brown
  • Add the ginger, garlic and green chili.
  • Make a paste by adding spices and tomato puree and splash of water (don’t add garam masala yet)
  • When oil seperates add tin of tomatoes and bring to boil
  • Add cooked chick peas
  • simmer until heated through then 2-3 minutes before serving add garam masala
  • Add little water to make gravy if need. Bring to the boil and serve
  • Finally garnish with chopped green coriander leaves and serve hot

A good way to serve this would be with some lettuce and yoghurt ina tortiall wrap folded into a cone shape and filled.


Karahi Chicken

This dish originates from Pakistan where it is cooked in a Karahi (a special metal utensil).
It is a curry that is cooked quickly and is easy to prepare.


1 Cup Veg Oil
2 tablespoon grated fresh ginger
2 tablespoon crushed garlic
4 green chillies – finely chopped
6 tomatoes – finely chopped
1 teaspoon ground turmeric
800g diced chicken
5 cm fresh ginger – cut into thin sticks
6 teaspoons garam masala
2 teaspoon salt
1 onion finely sliced
2 green peppers thinly sliced
4 tomatoes quartered
Squeeze of lime
Fresh coriander


1. Heat the oil in wok then add the grated ginger and garlic.  Fry until golden brown.
2. Add the chillies, chopped tomatoes and turmeric
3. When the oil has separated out add the chicken and stir-fry until the chicken is cooked and lightly golden
4. Continuing to stir-fry, add the ginger sticks, garam masala, salt, 1 cup of water and keep stirring until you have a little thick rich sauce.
5. Add the onion, pepper and tomatoes and stir-fry quickly on a high heat so that the vegetables are slightly softened.
6. Add a squeeze of lime and the coriander and stir.



About Peter Bjork

Web-guy for the Syracuse University London Program
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