Monday Munchies - Chicken Karhai

Recipe Details

Serves 6

Make sure you have everything prepared

Ingredients

• 12 skinned boneless chicken thighs
• 1 tsp salt
• 1 tsp ground turmeric
• 4 tbls vegatable oil
• 2 whole dried chillies
• 1 tsp black mustard seeds
• ½ tsp whole fennel seeds
• 2 tsp dhana jeera (Dhana jeera is a mixture of ground coriander and ground cumin so you can mix your own.)
• ½ tsp garam masala
• 1 ½ tsp chilli powder
• 2 ½ cm piece fresh root ginger, peeled and grated
• 1 medium onion, sliced
• 2 green peppers deseeded and cut into large cubes
• 100ml water
• 1 tsp malt vinegar
• ½ tsp tomato puree
• ½ tsp sugar
• 225g tomatoes roughly chopped
• coriander to garnish

Preparation

1. Rub the chicken with salt and turmeric and leave to stand.
2. Heat the oil in a large shallow pan and add the dried chillies.  As the chillies begin to darken add the chicken and cook for 10 minutes or until golden.  Remove the chicken from the pan and set it aside.
3. Add the mustard seeds to the hot oil.  As soon as they begin to pop add the fennel seeds, dhana jeera, garam massala, chilli powder and root ginger.  Mix thoroughly and fry for 2 minutes or until they are cooked and the oil begins to separate.  Remove and discard the dried chillies.
4. Add the onion and peppers to the pan and cook for a further 2 minutes.  Return the chicken to the pan.  Add the water, vinegar, tomato puree and sugar.  Cover and cook slowly for 20 minutes or until the juices run clear when the chicken is pierced with a knife.
5. Remove the lid, add the chopped tomatoes and cook over a high heat for 3 – 5 minutes until most of the liquid has evaporated and a rich sauce is left.  Garnish with the coriander and serve sizzling hot.