Chicken karahi

Method

1. 1

   Step 1

   Heat the oil in a karahi or wok (opens in a new tab) over high heat. Add the chicken and fry, turning, until it loses its raw colour and starts to brown.

   • 7 min
   • high heat
   • Wok (opens in a new tab)

   Food safety: Wash hands and boards after handling raw chicken.

   

2. 2

   Step 2

   Add the garlic (opens in a new tab) and grated ginger and fry for a minute, then add the tomatoes (opens in a new tab), half the green chillies and the salt.

   • 2 min
   • high heat
3. 3

   Step 3

   Cover and cook over medium heat until the tomatoes (opens in a new tab) have softened completely; pick out the tomato skins if you like.

   • 10 min
   • medium heat
4. 4

   Step 4

   Uncover, add the chilli powder, cumin (opens in a new tab), coriander and pepper (opens in a new tab), and cook over high heat, stirring and scraping, until the sauce is thick, glossy and the oil separates. Stir in the yogurt (opens in a new tab) (if using) in the last few minutes.

   • 12 min
   • high heat

   Food safety: Cook chicken until the juices run clear and the thickest piece reaches 74 °C (165 °F). Wash hands, boards and knives after handling raw chicken.

   

5. 5

   Step 5

   Finish with garam masala (opens in a new tab), the remaining green chillies, ginger matchsticks and coriander.

   • 2 min