Chicken Karahi

Method

1. 1

   Brown the first batch

   Heat half the oil in a wide, heavy-based pan over medium-high heat for 2 minutes, until shimmering. Brown half the chicken for 4 to 5 minutes, turning until golden, then lift it onto a plate.

2. 2

   Brown the rest

   Heat the remaining oil over medium-high heat for 30 seconds, then brown the rest of the chicken for 4 to 5 minutes until golden. Add it to the plate with the first batch.

3. 3

   Cook the aromatics

   Lower the heat to medium and cook the garlic, half the ginger, cumin, ground coriander, chilli powder and black pepper for 30 seconds, stirring until fragrant but not browned.

4. 4

   Soften the tomatoes

   Add the tomatoes, chillies and salt, then cover and cook over medium heat for 10 to 12 minutes, stirring every 3 minutes, until the tomatoes collapse and turn juicy.

5. 5

   Thicken the sauce

   Remove the lid and simmer over medium heat for 8 to 12 minutes, stirring often, until the tomatoes are pulpy and a spoon leaves a trail across the pan.

6. 6

   Cook the chicken

   Return the chicken and plate juices to the pan. Simmer uncovered over medium-low heat for 15 to 20 minutes, stirring now and then, until tender and the largest piece reaches 74°C (165°F).

7. 7

   Taste and season

   Keep the karahi over low heat for 1 minute while you taste and adjust the salt or chilli; it is ready when the seasoning tastes balanced and the sauce is gently bubbling.

8. 8

   Finish the karahi

   Take the pan off the heat and stir in the garam masala, remaining ginger and coriander for 30 seconds, until fragrant and evenly mixed.

Tips

• Use a wide pan so the tomatoes reduce without a long wait. Give them a stir as they cook so they do not catch.
• Chillies can vary a lot in heat. Start with them deseeded, then add more chilli after tasting if you like.
• Cut the chicken into similar-sized pieces so they cook evenly, and check the largest piece reaches 74°C (165°F).

Swaps

• Rapeseed oil works in place of sunflower oil.
• Use fewer or more chillies to suit your taste.
• Flat-leaf parsley can stand in for coriander, though the flavour will be different.

Storing

Cool leftovers promptly, refrigerate in a covered container for up to 3 days, and reheat until piping hot throughout.