We found this tasty curry a frim favourite and you should not be put off by the amount of ginger and garlic in this recipe. Its quick, easy and has virtually no calories.
Serves: 4
Ingredients
Extra Virgin Olive Oil: 4 tbsp
Chicken Breast: 4x skinless – diced
Chopped Tomatoes: 2x 440ml can
Root Ginger: 2 tbsp – grated
Garlic: 4 cloves – crushed
Paprika: 2 tsp
Chilli Flakes: 1 tsp
Cumin: ½ tsp
Corriander: ½ tsp
Green Chilli: 2 – finely sliced (with seeds for added heat)
Fresh Corriander: ½ bunch – chopped
Ginger: ¼ cup – finely chopped into matchstick size
Instructions
- Fry the Chicken in a generous amount of Oil. We can’t really get away from the oil here, sorry.
- Once the chicken is browning add in the Minced Ginger and Garlic. Fry these just enough for the raw smell to go away making sure you don’t allow this to burn because it will taint the flavour of the Karahi.
- Add in the Tomatoes and Spices.
- Allow the mix to cook on high without a lid on, stirring frequently until the sauce is of a jam texture coating the chicken.
- After about the 15-20 minutes, the sauce will have thickened nicely, the oil will be separating around the edges, the chicken will be cooked and things will be looking almost done.
- Add the Chopped Coriander and Chillis, turn the heat to low and allow everything to simmer together again without the lid for 5 minutes.
- Now you can garnish with your Slices of Ginger and serve.
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