Chicken karahi – Pakistani chicken curry

Ingredients

• 800 g boneless chicken thighs, in large pieces
• 700 g ripe tomatoes, chopped
• 4 tbsp oil
• 4 finely chopped garlic cloves
• 30 g ginger
• 2 green chillies
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp chilli powder
• 1 tsp garam masala
• 3 tbsp chopped coriander
• 1 tsp salt
• naan or chapati to serve

Method

1. 1Heat oil in a wide heavy pan. Brown chicken for 5–7 minutes.
2. 2Add garlic and half the ginger, finely grated. Cook briefly, then add tomatoes, cumin, ground coriander, turmeric, chilli powder and salt.
3. 3Cook, covered, for 15 minutes. Uncover and cook for another 10–15 minutes, stirring, until chicken is cooked through and sauce thick.
4. 4Add sliced green chilli, the remaining ginger in thin strips and garam masala. Cook for 2 minutes.
5. 5Stir in fresh coriander and serve with naan or chapati.