Chicken karahi with naan

A punchy Pakistani curry cooked fast and hot in a wok-like karahi, with fresh tomatoes, ginger, green chillies and black pepper rather than a long-simmered sauce. Scoop it up with warm naan.

Ingredients

• 800 g Chicken thighs, boneless, cut into chunks
• 50 ml Vegetable oil
• 0.3 Garlic, crushed
• 30 g Fresh ginger, half grated, half cut into fine matchsticks
• 5 Tomatoes, chopped
• 4 g Ground cumin
• 5 g Ground coriander
• 3 g Chilli powder
• 1 g Ground turmeric
• 2 g Black pepper, coarsely crushed
• 5 g Salt
• 60 g Natural yoghurt
• 3 Fresh chillies, green, slit lengthways
• 3 g Garam masala
• 15 g Fresh coriander, chopped
• 4 Naan breads

Method

1. Heat the oil in a karahi, wok or large frying pan over a high heat. Add the chicken and fry until it is sealed and lightly coloured.
2. Add the garlic and grated ginger and stir-fry for a minute until fragrant.
3. Add the tomatoes, cumin, coriander, chilli powder, turmeric, black pepper and salt. Cook on a high heat, stirring often, until the tomatoes break down completely and the oil starts to separate.
4. Turn the heat down, stir in the yoghurt and green chillies and cook until the chicken is cooked through and the sauce clings to it.
5. Meanwhile, warm the naan in the oven or under the grill.
6. Scatter the karahi with garam masala, ginger matchsticks and coriander and serve with the naan.