Chicken Karahi

Ingredients

• 700 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 400 gTomatoes, red, ripe, raw, year round average
• 180 gOnions, raw
• 20 gGinger root, raw
• 30 gOil, olive, salad or cooking
• 7 gSalt, table
• 15 gGarlic, raw
• 5 gSpices, cumin seed
• 6 gSpices, coriander seed
• 20 gPeppers, hot chili, green, raw

Method

1. Cut chicken into bite-size pieces; cut tomatoes, onion, ginger, garlic and green chilli. Measure cumin, coriander and salt.
2. Heat all 30 g oil in a karahi to 170 °C, fry cumin and coriander for 30 seconds and onion, garlic and ginger for a further 7 minutes.
3. Add chicken and fry at 175 °C for 10 minutes until it loses its raw appearance.
4. Add tomatoes, green chilli and salt; simmer without water for 17 minutes at 90 °C until tomatoes make a sauce and chicken reaches 74 °C. All oil remains in the served sauce.