Chicken Karahi (Pakistani/Lahori Style)

Ingredients:

3-5 tablespoons of sunflower oil
3 lbs. chicken with bone, cut into 1½-2 in pieces
4 cloves garlic, minced
2 + 2 inch knob of ginger root, minced + julienned
4 vine-ripened tomatoes, finely chopped
2+2 green thai-bird chilies, chopped into discs
¼ teaspoon turmeric powder
1 teaspoon salt
Handful fresh coriander, stems finely chopped, leaves reserved and set aside
Karahi for wok (preferably 12-14 in)

Preparation:

*Placekarahion medium heat and add 3-5 tablespoons of oil;*To the hot oil, add the minced garlic and stir for 1 minute till it turns golden;*Add ginger and fry for another minute or two;*Turn the heat to high and add the chopped tomatoes, salt and turmeric powder;*Stir fry the tomatoes till the water evaporates and the mixture looks jammy. This should take around ten minutes. If the tomatoes start to scorch, turn the heat down a bit;*When the mixture has thickened and reduced by more than half, add the chicken and chopped chilies and continue to stir fry for another 10 minutes;*Add the stems of the coriander/cilantro, remainingchopped chilies, and julienned ginger (reserving some for garnish);*Before serving, add coriander/cilantro leaves, chilies and slim sticks of raw ginger;*Serve withnaanorchapati. Or if you’re a rice nut like me, have it with someBasmati, even if unconventional.

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