A wok-tossed tomato and ginger chicken curry — smoky, tangy and best mopped up with hot naan.
Ingredients
- 750g chicken
- 4 tomatoes chopped
- 1 tbsp ginger juliennes
- 4 green chillies
- 1 tsp black pepper
- 1 tsp cumin powder
- 1/2 cup oil
- Fresh coriander
Instructions
- Heat oil in a karahi, add chicken and fry till golden.
- Add tomatoes and cook till they break into a masala.
- Add black pepper, cumin and salt.
- Toss on high flame for 5 minutes.
- Garnish with ginger, chillies and coriander.
- Serve sizzling hot with naan.
Tips
Taste as you go and adjust salt and spices to your liking. Every stove is different, so keep an eye on timings the first time you make this.
