This month's recipe comes courtesy of PAO Afghan Restaurant in Higashi Nakano Station in Western Tokyo. Chicken Karahi can be likened to Indian curry, so if you like that you will like Karahi.
Ingredients:
1 kg. chicken cut into bite sized pieces
1 tbsp. chopped ginger
2.5cm piece ginger, peeled and cut into small sticks
4-5 green chilies cut in half
2 green chilies, chopped
3 tomatoes, finely chopped
2 tsp. black pepper, ground
Salt, garam masala, and coriander leaves to taste
water as needed
Preparation
1. Heat oil in a shallow frying pan.
2. Add the chopped ginger and green chili, stir ring frequently. Fry for 2 minutes.
3. Add the chicken and salt. Stirring frequently, fry until the meat is well-browned
4. Add the chopped tomatoes. Stirring the mix frequently, fry the meat mixture for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
5. Add the ginger sticks, chopped green chili, black pepper, the garam masala, and a little water. Reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes until the chicken is tender. Sprinkle with finely chopped coriander leaves.
6. Serve hot with Nan or Chapati.
