Ingredients:
500g chicken meat, cubed
4 large onions, chopped
4 large tomatoes, chopped
1/2 tsp ground turmeric
1 tsp hot chilli powder
1 tsp freshly-ground black pepper
4 garlic cloves
3cm piece of ginger, finely grated
500ml cooking oil
salt, to taste
Method:
Combine the ginger and garlic in a mortar and pound to form a paste.
Heat the oil in a wok or karahi, add the turmeric, chilli and the garlic-ginger paste. Season with salt to taste and fry for about 3 minutes, or until browned and aromatic. Add the chicken and turn to coat. Fry until the chicken is nicely browned all over then add the chopped onions and tomatoes.
Reduce to a simmer and cook for about 10 minutes, or until the tomatoes break down to form a sauce. Continue cooking for about 5 minutes, or until the sauce thickens.
Serve hot with pilau rice.
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