Quick Chicken Karahi

Ingredients

• 2 tablespoons vegetable oil (for frying)
• 1 medium red onion, diced
• 1 tablespoon ginger, minced
• 2 tablespoons garlic, minced
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chilli powder (or to taste)
• 1 teaspoon salt
• 1 green chilli (halved lengthways, seeds removed)
• 900 grams (2 lb) skinless, boneless chicken thighs (cut into large chunks)
• 450 grams (1 lb) fresh tomatoes (skins removed, chopped)
• 1 tablespoon sugar
• 2 tablespoons Greek yoghurt
• coriander for serving (chopped)

Instructions

1. 1

   Prepare the tomatoes by lightly scoring the skin with a sharp knife, making cuts in opposite directions as if you were going to quarter each tomato, but only skin-deep.

2. 2

   Place the tomatoes in a bowl of freshly boiled water and let them sit for about 10 minutes. The skins should then peel off easily.

3. 3

   After peeling the tomatoes, dice them into small pieces and set them aside.

4. 4

   Heat the oil in a large saucepan. Add the diced onions and cook over medium-low heat for about 10 minutes, stirring occasionally, until the onions are softened and lightly browned.

5. 5

   Add the minced ginger and garlic and cook for 1 minute.

6. 6

   After 1 minute, add the garam masala, turmeric, ground cumin, ground coriander and chilli powder. Stir well with the onions and cook for another 1 minute, stirring continuously.

7. 7

   Add the salt, two chilli halves, diced chicken thighs, tomatoes and sugar. Stir to combine. Keep the heat on medium-low, bring to a gentle simmer, cover tightly with a lid and cook for 7-8 minutes without stirring.

8. 8

   Remove the lid and increase the heat to its highest setting. Cook the Karahi for 10 minutes, stirring regularly to prevent sticking. The liquid will evaporate and the sauce will thicken into a rich, concentrated consistency. Treat this step like a stir-fry: Keep it moving and don’t leave it unattended.

9. 9

   Finally, add the yoghurt and stir through the curry. Remove the pan from the heat and sprinkle with chopped coriander.