Description
Chicken is brought alive with this simple tomato-based spicy sauce that is added last-minute for a quick-to-cook curry. I love this from my local takeaway.
Ingredients
- Vegetable Oil
- Onions
- Garlic Cloves
- Fresh Green Chilies
- Ground Cumin
- Ground Coriander
- Turmeric
- Salt
- Garam Masala
- Gingerroot
- Tomatoes
- Water
- Boneless Skinless Chicken Breasts
- Cilantro Leaf
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