Chicken Karahi (Wok Chicken)

Ingredients:

• Chicken: small pieces (about 2-3 inches); 2 kg
• Onion: 1/2, medium, sliced
• Tomatoes: 2, medium, diced
• Oil: 5, 6 tbsp
• Ginger paste: 1.5 tbsp
• Garlic paste: 1.5 tbsp
• Salt: 2.5 tsp
• Red chili powder: 2 tsp
• Turmeric: 0.5 tsp
• Cumin powder: 1 tsp
• Coriander powder: 1 tsp
• Chopped coriander: 3/4 cup - roughly chopped
• Green chillies: 2, 3 - cut into thin matchsticks
• Ginger: 1 inch piece: cut into thin matchsticks

Method:

1. In a wok, heat the oil. Add onion. Stiry fry until lightly golden. Add the garlic paste. Stir it once and then immediately add the chicken. (The idea is to just release some of the garlic smell in the wok. The rest should be incorporated in the chicken. You won't taste it at all, so don't worry.. but it adds a very nice background flavour).
2. Fry the chicken til it starts changing colour -- half pink half beige. You'll know it when you'll see it. Then add the ginger paste. Stir for a couple of minutes.
3. Add the tomatoes, salt, chili powder, turmeric, coriander and cumin powders, and mix it well. Cover and cook on medium low heat for half an hour.
4. Take off the lid and see if there's any liquid remaining. If so, put the heat on max. and evaporate all the liquid. Just make sure that nothing sticks to the bottom of the wok by stirring it all the way to the bottom frequently. At the same time, take care as to not break the chicken pieces.
5. Once the water has evaporated, turn off the heat. Add the last three ingredients as garnish and let sit, covered, for the next 4, 5 minutes.

*You can serve your delicious and quickly-made chicken karahi with boiled rice (basmati) or roti or naan.