Poulet karahi

Ingrédients

• 30 ml (2 tbsp) vegetable oil
• 2 onions, peeled and sliced
• 2.5cm (1in) fresh ginger root, grated
• 4 garlic cloves, peeled and crushed
• 2 green chillies, washed and finely chopped
• 1 kg (2lbs) boneless and skinless chicken thighs, chopped
• 5 ml (1 tsp) Steenbergs ground turmeric
• 30 ml (2 tbsp) Steenbergs mild curry powder
• 10 ml (2 tsp) Steenbergs Kashmiri chilli powder
• 15 ml (1 tbsp) Steenbergs ground coriander
• 1 kg (2lbs) tomatoes, washed and chopped
• 30 ml (2 tbsp) tomato paste
• 30 ml (2 tbsp) lemon juice
• 30 ml (2 tbsp) garam masala
• Fresh coriander leaves, for garnishing

Préparation

1. 1

   Heat the oil in a large frying pan.

2. 2

   Gently fry the onions for 10 minutes or until they have softened.

3. 3

   Add ginger, garlic and chillies. Fry for 3 minutes, then turn up the heat.

4. 4

   Tip in the chicken chunks and fry constantly for about 3 minutes until all sides are browned. Turn the heat to a low setting.

5. 5

   Stir in all the Steenbergs spices - turmeric, curry powder, chilli powder and coriander.

6. 6

   Add the tomatoes, stir, then simmer the curry at a low bubbling point for 15 minutes.

7. 7

   Stir in the tomato paste, lemon juice and garam masala. Cook for another 5 minutes.

8. 8

   Sprinkle with coriander leaves and serve with favourite Indian accompaniments, such as Peshwari Naan and Raita.