Chicken Karahi

Serves 4

1 hour

Ingredients

Chicken, thigh or breast 800g, cut into 1 inch pieces

Onion 1, chopped

Garlic 2 tbsp, crushed

Ginger 2 tbsp, grated

Green chillies, mild 3, thinly sliced lengthways

Tomatoes 6 medium sized, roughly chopped

Coriander powder 2 tsp

Cumin 1 tsp

Garam Masala 1 tsp

Chilli powder 1 tsp

Turmeric 1 tsp

Salt 2 tsp

Sugar 2tsp

Lemon 1/2, juice of

Coriander small handful, roughly chopped

Method

1. Heat a large, heavy-bottomed pan over high heat, and some oil. Once hot, add the onions and sauté for 5-6 minutes, or until lightly golden. Add the garlic, ginger, and green chillies and sauté for a further minute.

2. Add the chicken and ½ tsp salt and sauté for 5 minutes. Add the tomatoes, coriander powder, cumin, garam masala, red chilli powder, turmeric, sugar and remaining salt and sauté for another minute.

3. Add 100ml of water and stir through. Lower the heat to medium, cover with a lid, and allow the chicken cook for 30 minutes, stirring once or twice.

4. Add in the lemon juice and chopped coriander. Taste and add more salt or sugar, if needed.

5. Garnish with fresh coriander, fresh green chilli and julienned fresh ginger.

6. Serve with rice and roti.

7. Eat and enjoy!