From: sandy >
Chicken Karahi - Looking for a recipoe for this dish

Chicken Kerahi

2 lb. chicken cut into bite sized pieces
1 Tbsp chopped ginger
1 inch piece ginger, peeled and cut into small sticks (julienne)
4-5 green chilies (serrano) cut into half
2 green chilies (serrano), chopped
3 tomatoes, finely chopped
2 tsp. black pepper, ground
2 Tbsp garam masala
4 Tbsp finely chopped cilantro leaves
2 tsp. salt
12 cup oil

Heat oil in a shallow frying pan or Karachi. Add chopped ginger and green
chili, stirring frequently fry for 2 minutes. Add chicken and salt.
Stirring frequently fry until the meat is well browned Add chopped
tomatoes, stirring frequently fry the meat mixture for about 10 minutes
until the tomatoes are reduced to a pulp. Add a little water if necessary
to prevent the mixture from sticking to the bottom of the pan. Keep frying
until the oil begins to separate. Add ginger sticks, chopped green chili,
black pepper, garam masala and little water. Reduce the heat to low, cover
with a tight fitting lid and cook for 15 minutes until the chicken is
tender. Sprinkle with finely chopped coriander leaves Serve hot with Nan
or Chapati. HB

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