Kevin's Karahi Chicken

Quite a dry curry so don't eat with rice. Fabulous with Parathas stuffed with vegetables or just ordinary Chappatis.

• Ready In: 50 mins
• Serves: 2-3

Ingredients

• 1⁄2 kg  diced chicken breast
• 1⁄4 kg tomatoes
• 1⁄2 teaspoon chili powder
• 2  spring onions
• 1 -2  green chili
• 1  teaspoon salt
• 2  tablespoons  cooking oil
• 1  teaspoon cumin seed
• 2  teaspoons  pulped ginger
• 3  cloves garlic, crushed
• 3  tablespoons fresh coriander

Directions

1. Put chicked in karahi or wok and cook in own juices over low heat for 10 mins, stirring now and then.
2. Add tomatoes, chilli powder,spring onions, green chillies and salt then cook uncovered over medium heat for 15 to 20 mins until moisture has almost evaporated.
3. In another small pan heat the oil and fry the cummin seeds until they begin to turn pink then add the ginger and garlic.
4. Continue to cook for another minute.
5. Add this mixture to the chicken along with most of the chopped coriander and mix well together.
6. Simmer for 5- 7 minutes.
7. Serve, garnished with the remaining coriander along with warm Indian breads.