Chicken Karahi Curry

Chicken Karahi Curry, a dish that captures the vibrant and aromatic essence of Pakistani cuisine. Picture succulent pieces of chicken, simmered to perfection in a robust blend of spices and tomatoes, all cooked in a traditional karahi (wok)

Ingredients:

• 1 kg chicken, cut into pieces
• 3 tomatoes, chopped
• 1 onion, thinly sliced
• 2 green chilies, sliced
• 1/4 cup vegetable oil
• 2 tablespoons ginger, minced
• 2 tablespoons garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat the Karahi:
   1. Place a karahi or a wok over medium heat. Add vegetable oil and heat until shimmering.
2. Sauté Onions and Spices:
   1. Add thinly sliced onions to the hot oil and sauté until golden brown. Add cumin seeds, minced ginger, and minced garlic. Sauté until the raw aroma disappears.
3. Add Chicken:
   1. Add chicken pieces to the karahi and brown them on all sides.
4. Incorporate Tomatoes and Spices:
   1. Add chopped tomatoes, green chilies, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
5. Simmer and Cover:
   1. Lower the heat, cover the karahi, and let the chicken simmer in its juices until fully cooked. Stir occasionally to prevent sticking.
6. Finish with Garam Masala:
   1. Once the chicken is cooked, sprinkle garam masala over the curry and give it a final stir.
7. Garnish and Serve:
   1. Garnish the Chicken Karahi Curry with fresh coriander leaves.