Chicken Karahi (Wok)

Ingredients

• 6 garlic cloves
• 1/3 tablespoon fresh ginger, minced
• 2 cups Spanish onions, diced
• 2 1/2 cups tomatoes, diced
• 2 green chili peppers, diced
• 6 tablespoons fresh cilantro (including stems)
• 1/2 cup oil
• 15 whole coriander seeds
• 7 whole cloves
• 2 lbs boneless chicken breasts
• 1 lime
• 1 tablespoon ground coriander
• 1 tablespoon garam masala
• 1/4 tablespoon turmeric
• 1/2 tablespoon salt (to taste)
• 1/4 tablespoon green cardamoms
• 1 tablespoon ground red chili pepper

Directions

1. 1

   Prepare all ingredients before cooking.

2. 2

   Slice thinly the 6 garlic cloves.

3. 3

   Dice or chop the onions, tomatoes, peppers, and cilantro and keep seperate.

4. 4

   Add ½ cup of oil (preferably ½ vegetable, ½ olive) to karai (wok) over med heat and warm.

5. 5

   Add 15 whole coriander seeds and 7 whole cloves.

6. 6

   After about 45 seconds, add 2 lbs of cubed boneless chicken. Stir until most of the outside of the chicken is not raw.

7. 7

   Add the sliced garlic, ginger, juice of ¼ lime, onion, and tomatoes and stir to combine.

8. 8

   Cook 10-15 minutes until the chicken is cooked and the vegetables are softened.

9. 9

   Add spices: 1 tablespoon ground coriander, 1 tablespoon garam masala, ¼ tablespoon turmeric, ½ tablespoon of salt (to taste), ¼ tablespoon green cardamom, 1 tablespoon (more or less to taste) ground hot red chili pepper.

10. 10

    Add half of the cilantro, a pinch of the green chili peppers, and cook for a few more minutes.

11. 11

    Plate and garnish with the remaining cilantro.