Chicken Karahi (Pakistani Chicken with Tomato and Peppers)
Chicken karahi is a Pakistani dish built on very little: chicken, tomatoes, red peppers and fresh green chiles. The chicken is rubbed with garlic and salt and left for several hours, so the seasoning reaches the meat before it ever touches the pan. It then cooks gently in a karaahi, the wok the dish is named for, and the tomatoes break down into its sauce.
Instructions
Mix the garlic paste with the salt. Rub it over all the chicken pieces, then leave the chicken to marinate for several hours.
Heat the oil in a karaahi, the rounded wok traditionally used for this dish. Add the whole red peppers and cook them until they brown.
Add the marinated chicken to the wok. Cook it over low heat until the meat turns slightly tender.
Stir in the diced tomatoes so they are mixed through the chicken. Keep the heat low and cook for 15 minutes.
Scatter the sliced green chiles and chopped coriander over the top and serve.
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