Chicken Karahi

4 standard portions

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Ingredients

• 1 tbsp oil
• 600 g chicken breast, chopped into large pieces
• 25 g garlic, puree or very finely chopped
• 25 g ginger, puree or very finely chopped
• 600 g chopped tomatoes
• 1/2 tsp salt
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp black pepper (about 35 grinds)
• 1 tsp chilli powder
• 1/2 tsp garam masala
• Large handful of fresh coriander, leaves and stems
• 2 chilis, sliced
• 2 tbsp low fat natural or Greek yoghurt

Method

1. In a karahi (traditional pan for cooking this), a wok, or a large frying pan, heat the oil on a high heat.
2. Once it's starting to smoke, add the chicken and fry for a few minutes until it's turning brown on the outside. You don't need to cook it fully through at this stage, just get some nice colour on it.
3. Add the garlic and ginger and fry for a further 30 seconds.
4. Add the chopped tomatoes, salt, cumin, coriander powder, black pepper, chilli powder, and garam masala.
5. Reduce the heat to medium/low cover and simmer for about 10 minutes.
6. Remove the lid and add the coriander and fresh chilli. Simmer for a further 5 minutes with the lid off to allow the Karahi to thicken.
7. Sir through the yoghurt, garnish with more coriander and serve.