Ingredients
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2 onions, finely chopped
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2 fresh green chilies, chopped
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/4 teaspoon turmeric
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1/4 teaspoon salt
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1/4 teaspoon garam masala
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1 teaspoon gingerroot, peeled and grated
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8 ounces tomatoes, pureed
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3/8 cup water
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2 tablespoons vegetable oil
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6 tablespoons vegetable oil
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6 garlic cloves, finely chopped
Instructions
- For the karahi curry sauce: heat the oil in a pan, add the onions, garlic and chillies and fry over a medium heat for approximately 10 minutes or until the onions are caramelised.
- Add the cumin, coriander, turmeric, salt and garam masala and stir. Mix in the ginger and pureed tomatoes and cook for 1 minute, stirring. Add the water and cook for about 5 minutes or until the oil surfaces. Remove from the heat and keep warm.
- For the chicken: heat the oil in a wok or heavy-based frying pan and add the chicken. Stir-fry over a medium heat for 8-10 minutes or until the chicken is golden brown all over. Stir in the karahi curry sauce and simmer for 2-3 minutes. Garnish with cilantro leaves.