- 2 pounds of boneless chicken cut into medium size cubes (can use chicken with bones, but cut into very small pieces, about 3 inches in length)
- Salt to taste
- 4 green chilies, coarsely chopped (any kind, preferably the thin long ones)
- 10 whole black peppercorns
- 1/4 cup water
- 2 to 3 tablespoons olive oil or any vegetable oil
- 2 pounds of fresh red tomatoes, coarsely chopped
- Red chili powder to taste
- 2-inch piece of fresh ginger julienned
- Chopped cilantro for garnish
Wash and dry chicken pieces properly. Put the chicken pieces in a medium sized saucepan. Add salt to taste, green chilies, peppercorns, and water and place on stove on high heat. Once the water starts to boil, reduce heat to low and cook chicken until tender and the liquid has evaporated. If the chicken sticks and is not cooked add a little more water.
While the above is being done, in a separate "karahi", which is an Indian/ Pakistani Wok, (or you can use a Chinese wok also) add the olive oil, tomatoes, some salt and red chili powder (around one teaspoon for medium hot or two teaspoons for hot). Cook on medium heat until the tomatoes are tender and reduced to a sauce like consistency. Add the cooked chicken pieces to the sauce. Reduce heat to very low so that the sauce absorbs and coats the chicken pieces. Add the julienned ginger and green chilies to the chicken. Simmer for around five minutes.
The dish is best eaten fresh off the stove with "Dal" as an accompaniment.
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