• 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 or wok (preferably 12-14 in)

Place karahi on 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, remaining chopped chilies, and julienned ginger (reserving some for garnish).

Before serving, add coriander/cilantro leaves, chilies and slim sticks of raw ginger.

Serve with naan or chapati. Or if you’re a rice nut like me, have it with some Basmati, even if unconventional.

by Pak101.com (few years ago!) / 1038 views