Easy Karai Chicken Lahori Curry

Who doesn't love a good curry?! Willerby employee Andy Mears shares his super tasty Chicken Karai which will rival any local curry house without a doubt.

This dish is so versatile and can be enjoyed with a whole host of side dishes, or even on its own.

Ingredients:

• 2 chicken breasts
• 2 tsp garlic-ginger paste
• Generous pinch salt
• 1 medium onion, finely sliced
• 1 large clove garlic, sliced
• 2cm ginger, sliced
• 3 large tomatoes, quartered
• 2 tsp chilli powder
  1/2 tsp each of:
  Turmeric
  Cumin powder
  Cumin seeds
  Coriander powder
  Garam masala
  Methi
• 5 green finger chillies, sliced lengthways
• 3 tbsp vegetable oil

Method:

1. Chop the chicken breasts into equal chunks and add to a bowl with the garlic-ginger paste and salt, cover and leave for 30 minutes.
2. Heat the oil in a pan and add the onion, garlic and ginger.
3. Fry until the onions soften.
4. Add all the spices and cook out for 1-2 minutes.
5. Add a little water and stir.
6. Add the tomatoes and fry till soft, adding a little water at a time to stop it drying out.
7. Add the chicken, stir well and cook until the chicken is tender and cooked through (15-20mins).
8. Taste and add more salt if needed.
9. Heat a little oil in a frying pan and add the finger chillies, fry for a minute then pour over the cooked curry.
10. Serve on its own or with some tasty side dishes. Enjoy!