Punjabi Chicken Karahi with Ginger and Green Chilli

Ingredients

• 700 g boneless chicken thighs, diced
• 300 g tomatoes, finely chopped
• 1 onion, finely sliced
• 5 garlic cloves
• 25 g fresh ginger, cut into fine strips
• 4 fresh green chillies, slit
• 1 tsp ground coriander
• 1 tsp chilli powder
• 0.5 tsp ground turmeric
• 3 tbsp vegetable oil
• 10 g fresh coriander, chopped

Method

1. 1

   Heat the vegetable oil in a wok or wide pan over high heat until almost smoking, then add the sliced onion and fry for 3 minutes until just softened.

2. 2

   Add the finely chopped tomatoes and cook over high heat for 8 minutes, mashing them down, until the oil separates and the masala darkens.

3. 3

   Stir in the garlic, half the ginger strips, the ground coriander, chilli powder and ground turmeric, and cook for 1 minute.

4. 4

   Add the diced chicken thighs and the slit green chillies and stir-fry over high heat for 10-12 minutes, stirring often, until the chicken is cooked through with no pink remaining and the sauce clings to it.

5. 5

   Scatter over the remaining ginger strips and the chopped coriander to serve.