Chicken Karahi

Juicy chicken cooked in a wok with fresh tomatoes, ginger and green chillies.

Ingredients

• 1 kg chicken, cut into small pieces
• 5 medium tomatoes, chopped
• 1/2 cup cooking oil or ghee
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli flakes
• 1 tsp black pepper, crushed
• 1 tsp cumin seeds, crushed
• Salt to taste
• 1 inch ginger, julienned
• 4 green chillies, sliced
• Fresh coriander for garnish
• 1 lemon, cut into wedges

Instructions

1. Heat oil in a karahi (wok) and add chicken. Fry on high heat until light golden, about 8 minutes.
2. Add ginger-garlic paste and tomatoes. Cover and cook until tomatoes soften.
3. Mash the tomatoes with a spoon and cook until the oil separates.
4. Add salt, chilli flakes, black pepper and cumin. Stir for 2 minutes.
5. Add a little water, cover and cook on medium heat for 15 minutes until chicken is tender.
6. Increase heat to dry any extra water and finish with ginger, green chillies and coriander.
7. Serve hot with naan or tandoori roti.