Chicken Karahi Recipe | Lively Weekends | Desi Food

Method:
In a wok over medium heat, add oil.Once oil is hot,add ginger garlic paste stir it for 3-4 minutes Next, add the rinsed chicken pieces and stir until combined Continue stirring for about 5-6 minutes on high heat.Tip in the tomatoes and stir. Add water.Add red chilli powder, salt, pepper and stir until the chicken pieces are coated.Cover the wok with a lid, turn the flame to medium to low and let the karahi cook for 20 minutes.remove the lid and turn the flame to high and let the water evaporate. Once the water evaporates about 10-15 minutes, start to stir again.You’ll notice that the curry will release oil and you’ll see a lovely sheen around the edge of the wok. At this point, add in some more cilantro and chilli and pop the lid back on and turn the flame to the lowest possible setting for 5-10 minutes. This is called the “dum” stage which is important to finish off the Karahi.
Enjoy hot with pita bread or naan! Serves 5-6 people

Method:
1 .Heat sesame oil in pan over medium heat and cook prawns for about 2-3 minutes. Set aside.
2 .Heat vegetable oil in a large pan or wok on medium heat. Add the red curry paste and cook for 30 seconds.
3 .Stir in coconut milk, lemonleaves and brown sugar. Stir to combine. Cover and cook for 5 minutes.
4 .Add the prawns,bell peppers and red chillies
5 .Cook uncovered for 4-5 minutes until prawns are cooked.
6 .Take the wok off heat and add the fish sauce, lime juice.Let it rest for 5 minutes and serve with cooked rice.

Method:
First crash biscuits
In a small saucepan over low heat, melt butter. Add crashed biscuits stirring it constantly for 2 minutes.
Spread mixture evenly over the dish and put it in the fridge for ten minutes.
Mix condensed milk with 2 packets of cream.
Spread mixture evenly over the cracker base.
Again, put it in freezer for 10 minutes.
Add walnuts on that dish