Karahi Chicken
By: Anonymous
Published: Friday, February 12, 2010 - 4:13pm

Ingredients




2 tablespoons Ghee
3 Crushed garlic cloves
1 Chopped onion
2 tablespoons Garam masala
1 teaspoon Ground coriander seeds
teaspoon Dried mint
1 Bay leaf
pound Diced boneless chicken
1 cup Chicken stock
1 tablespoon Chopped fresh coriander
Salt
Naan bread/chapatis to serve

Preparation

1 Heat the ghee in a karahi, wok or large heavy frying pan and add the garlic and onion. Stir for about 4 minutes until the onion is golden. 2 Stir in the garam masala, ground coriander, mint and bay leaf. 3 Add the chicken stock and cook over a high heat, stirring occasionally, for about 5 minutes. 4 Add the stock and simmer for 10 minutes, until the sauce has thickened and the chicken juices run clear. 5 Stir in the fresh coriander, salt to taste and serve immediately with naan bread or chapatis.