Chicken Karahi
Time: 1 hour. 50 minutes
Difficulty: Easy
Servings: 4 - 6
Ingredients for the recipe: 900 gr.
coarsely chopped fresh red tomatoes
10 peas of black pepper 1/4 tbsp.
water 4 glass,
coarsely chopped green chili peppers 2-3 tbsp.
l vegetable oil
Chili powder to taste
Cut into strips a piece of fresh ginger 5 cm long.
Salt to taste 900 gr.
diced chicken of medium size boneless chicken (you can take the chicken with bones, but cut it into very small pieces, about 8 cm in length) Sliced cilantro for decoration
Recipe preparation: Wash and dry the chicken pieces thoroughly. Put the chicken in a medium-sized pot. Add salt to taste, green chili peppers, black peppercorns, water and set on high heat. When the water begins to boil, reduce the heat to low and cook the chicken until soft until the liquid evaporates. If the chicken sticks to the bottom and is not ready yet, add some more water. While doing all of the above, in a separate frying pan called “wok”, which is also called “wok” (you can also use Chinese wok), add olive oil, tomatoes, a little salt and chili powder (about 1 tsp for medium sharpness or 2 tsp for a spicy dish). Cook over medium heat until the tomatoes are soft and cook until the consistency of the sauce. Put the finished chicken in the sauce. Reduce the heat to very low so that the sauce soaks and covers the chicken pieces. Add chopped ginger and green chilly to the chicken. Simmer for about 5 minutes.
Before serving, sprinkle the dish with chopped cilantro and serve in a pan with hot pitta or any other Indian bread. It is better to eat the dish immediately after cooking, using "gave" as a side dish.