Karahi Chicken

Name: Karahi Chicken
Ingredients: For the Karahi curry sauce; 6 tablespoons vegetable oil; 2 onions, finely chopped; 6 garlic cloves, finely chopped; 2 fresh green chilies, chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon turmeric; 1/4 teaspoon salt; 1/4 teaspoon garam masala; 1 teaspoon gingerroot, peeled and grated; 8 ounces tomatoes, pureed; 3/8 cup water; For the chicken; 2 tablespoons vegetable oil; 4 boneless skinless chicken breasts, cut into 1 in pieces; cilantro leaf, to garnish

17 ingredients

3 steps

Ingredients

For the Karahi curry sauce
6 tablespoons vegetable oil
2 onions, finely chopped
6 garlic cloves, finely chopped
2 fresh green chilies, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon garam masala
1 teaspoon gingerroot, peeled and grated
8 ounces tomatoes, pureed
3/8 cup water
For the chicken
2 tablespoons vegetable oil
4 boneless skinless chicken breasts, cut into 1 in pieces
cilantro leaf, to garnish

Directions

1

For the karahi curry sauce: heat the oil in a pan, add the onions, garlic and chillies and fry over a medium heat for approximately 10 minutes or until the onions are caramelised.
2

Add the cumin, coriander, turmeric, salt and garam masala and stir. Mix in the ginger and pureed tomatoes and cook for 1 minute, stirring. Add the water and cook for about 5 minutes or until the oil surfaces. Remove from the heat and keep warm.
3

For the chicken: heat the oil in a wok or heavy-based frying pan and add the chicken. Stir-fry over a medium heat for 8-10 minutes or until the chicken is golden brown all over. Stir in the karahi curry sauce and simmer for 2-3 minutes. Garnish with cilantro leaves.