Karachi Curry is our version of a traditional, but lesser known Parsi dish called Sali Boti. It is a slightly drier curry, with bold flavours that give a more peppery heat than most of our other dishes.
Traditionally, this would have been cooked slowly with mutton, but we usually eat it with chicken.
Prepared with a small amount of chopped tomato and yogurt, the quantities can be experimented with to give you the texture you prefer.
Onion (with wheat), ginger, cumin, garam masala, salt, pepper, tumeric, cardamom.