Chicken Karahi (wok)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 6 garlic cloves
• 1/3 tablespoon fresh ginger, minced
• 2 cups spanish onions, diced
• 2 1/2 cups tomatoes, diced
• 2 green chili peppers, diced
• 6 tablespoons fresh cilantro (including stems)
• 1/2 cup oil
• 15 whole coriander seeds
• 7 whole cloves
• 2 lbs boneless chicken breasts
• 1 lime
• 1 tablespoon ground coriander
• 1 tablespoon garam masala
• 1/4 tablespoon turmeric
• 1/2 tablespoon salt (to taste)
• 1/4 tablespoon green cardamoms
• 1 tablespoon ground red chili pepper

Recipe

• 1 prepare all ingredients before cooking.
• 2 slice thinly the 6 garlic cloves.
• 3 dice or chop the onions, tomatoes, peppers, and cilantro and keep seperate.
• 4 add ½ cup of oil (preferably ½ vegetable, ½ olive) to karai (wok) over med heat and warm.
• 5 add 15 whole coriander seeds and 7 whole cloves.
• 6 after about 45 seconds, add 2 lbs of cubed boneless chicken. stir until most of the outside of the chicken is not raw.
• 7 add the sliced garlic, ginger, juice of ¼ lime, onion, and tomatoes and stir to combine.
• 8 cook 10-15 minutes until the chicken is cooked and the vegetables are softened.
• 9 add spices: 1 tablespoon ground coriander, 1 tablespoon garam masala, ¼ tablespoon turmeric, ½ tablespoon of salt (to taste), ¼ tablespoon green cardamom, 1 tablespoon (more or less to taste) ground hot red chili pepper.
• 10 add half of the cilantro, a pinch of the green chili peppers, and cook for a few more minutes.
• 11 plate and garnish with the remaining cilantro.