Chicken Karahi
Yield: 4
Ingredients
- 3-5 tbsp sunflower oil
- 3 lbs chicken with bone, cut into 1½-2 in pieces
- 4 cloves garlic, minced
- 2 + 2 in knob of ginger root, minced + julienned
- 4 vine-ripened tomatoes, finely chopped
- 2 + 2 green thai-bird chilies, chopped into discs
- 1/4 tsp turmeric powder
- 1 tsp salt
- Handful fresh coriander, stems finely chopped, leaves reserved and set aside
- Karahi or wok (preferably 12-14 in)
Instructions
- Place karahi on medium heat and add 3-5 tablespoons of oil;
- To the hot oil, add the minced garlic and stir for 1 minute till it turns golden;
- Add ginger and fry for another minute or two;
- Turn the heat to high and add the chopped tomatoes, salt and turmeric powder;
- Stir fry the tomatoes till the water evaporates and the mixture looks jammy. This should take around ten minutes. If the tomatoes start to scorch, turn the heat down a bit;
- When the mixture has thickened and reduced by more than half, add the chicken and chopped chilies and continue to stir fry for another 10 minutes;
- Add the stems of the coriander/cilantro, remaining chopped chilies, and julienned ginger (reserving some for garnish);
- Before serving, add coriander/cilantro leaves, chilies and slim sticks of raw ginger;
- Serve with naan or chapati. Or if you’re a rice nut like me, have it with some Basmati, even if unconventional.