Chicken karahi with chillies and garlic

Serves 4 Starters and mains

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Method

Heat the rapeseed oil in a karahi or wok over a high heat. When bubbling hot, add the chillies and fry for a few minutes until blistered and darkened in places. Add the garlic and fry until it is beginning to turn golden brown. Using a slotted spoon, transfer the chillies and garlic to a plate and set aside.

Add the chicken to the hot oil and fry, moving it around in the pan, for 8 minutes or until white and just cooked through.

Add the tomatoes and push them right down into the oil. Cover the pan and simmer over a low heat for around 7 minutes, then remove the lid – you will find the skins of the tomatoes are peeling off.

Remove these using your hands or tongs – if using tongs, give the tomatoes a good squeeze to help break them down. If they don’t come off easily, continue simmering until they do. Discard the skins and push the tomatoes right down into the chicken with the back of your spoon.

Add the ground spices, chilli powder and garlic and ginger paste. Stir in 250ml water and bring to a rolling simmer over a high heat, stirring often to move everything around in the karahi. If the sauce is caramelising on the sides, scrape it back in.

Cover and simmer over a low heat for another 5-7 minutes, stirring from time to time, then remove the lid and stir in the yoghurt. Increase the heat to high and continue stirring vigorously to break the sauce down and thicken.

Stir in the fried chillies and garlic and continue simmering and stirring until you are happy with the consistency.

Season to taste with salt and garnish with the coriander and ginger, if using, and serve with the flatbreads.