Karahi Chicken

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Chicken is brought alive with this simple tomato-based spicy sauce that is added last-minute for a quick-to-cook curry. I love this from my local takeaway.

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Steps

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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.

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Add the cumin , coriander , turmeric , salt and garam masala and stir.

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Mix in the ginger and pureed tomatoes and cook for 1 minute , stirring.

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Add the water and cook for about 5 minutes or until the oil surfaces.

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Remove from the heat and keep warm.

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For the chicken: heat the oil in a wok or heavy-based frying pan and add the chicken.

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Stir-fry over a medium heat for 8-10 minutes or until the chicken is golden brown all over.

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Stir in the karahi curry sauce and simmer for 2-3 minutes.

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Garnish with cilantro leaves.

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Ingredients

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vegetable oil, onions, garlic cloves, fresh green chilies, ground cumin, ground coriander, turmeric, salt, garam masala, gingerroot, tomatoes, water, boneless skinless chicken breasts, cilantro leaf