How to make Chicken karahi

Ingredients

• 1 kg chicken on the bone, cut into small pieces
• 5 tablespoons vegetable oil or ghee
• 1 tablespoon grated fresh ginger and 1 tablespoon crushed garlic
• 6 ripe tomatoes, chopped
• 1 teaspoon salt
• 1 teaspoon crushed red chilli flakes (use less for a milder dish)
• 1 teaspoon cumin seeds, lightly crushed, and 1 teaspoon ground coriander
• 3 green chillies, slit lengthways
• 1/2 teaspoon garam masala
• A small piece of ginger cut into thin strips, and a handful of fresh coriander, to finish

Method

1. Heat the oil in a karahi, wok or wide pan over a high heat. Add the chicken and fry for 5 to 6 minutes, turning, until it is lightly browned.
2. Add the grated ginger and garlic and stir for 1 minute, until they smell fragrant.
3. Add the tomatoes and salt, cover and cook for 10 minutes, until the tomatoes are soft. Remove the tomato skins that float up if you like.
4. Uncover, add the chilli flakes, cumin and ground coriander, and cook over a high heat for 10 to 15 minutes, stirring and pressing the tomatoes, until the sauce is thick and the oil starts to separate.
5. Check that the chicken is cooked through, with no pink meat near the bone. Add the green chillies and garam masala and cook for 2 more minutes.
6. Scatter over the ginger strips and fresh coriander and serve straight from the pan with naan or roti.