About this recipe:Loaded with garlic, ginger and chilli, this very popular and easy Pakistani chicken and tomato curry is topped with fresh coriander and served with naan bread and plain yogurt. You could use chicken thighs instead of portioning a whole chicken if you prefer.
3 tablespoons vegetable oil
1 tablespoon crushed garlic
1 tablespoon crushed fresh ginger
1 (1.8kg) chicken, cut into small portion pieces
1 (400g) tin chopped tomatoes
1 teaspoon salt
1 teaspoon chilli pepper flakes
2 green chilli peppers, diced, or more to taste
3 tablespoons chopped coriander leaves
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Method Prep:15min › Cook:40min › Ready in:55min
Heat oil in a stock pot over medium heat. Add garlic and ginger; cook until fragrant, about 2 minutes. Add chicken pieces, tomatoes, salt and chilli flakes. Cover and cook over high heat, stirring every 5 minutes, until mixture has thickened, about 20 minutes. Add green chillies and water; cook and stir, uncovered, until water mostly evaporates, about 15 minutes more. Top with fresh coriander leaves.