1 small skinned chicken breast (chopped) 3 onions 2 small fresh tomatoes 2 large spoons of extra virgin olive oil 1 ½ tea spoons turmeric 1 ½ tea spoons of chilli powder 1 ½ tea spoons of salt 2 large spoonfuls garlic and ginger sauce Garam masala
METHOD
Put the chopped onions into a large pan.
Add the olive oil and cook the onions until slightly brown.
Then add the chicken and cook for three to four minutes. Add the turmeric, chilli powder, garam masala, and salt.
Cook for five minutes then add one table spoon of yoghurt and two glasses of water.
Cover the pot with a lid and cook for a further 15 minutes, stirring occasionally, and adding more water if required. Finish with coriander leaves and methi leaves.
Serving suggestion: Serve Chicken Karahi with rice or naan bread.
Recipes
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