Chicken Karahi (Chicken Wok)

Recipe by Food Connection

1 pound skinless bone-in chicken, cut-up
3-4 tablespoons canola oil
half of yellow onion, thinly sliced

2-3 garlic cloves, minced

2 tablespoons ginger root, cut into julienne strips (divided)
1 teaspoon red chili powder (more or less depending on your taste)
1 teaspoon turmeric
1 teaspoon coriander powder
sea salt and freshly cracked pepper to taste
4 tomatoes, blanched, peeled, and chopped
1-2 green chili, seeded and cut into julienne strips

small handful cilantro leaves, finely chopped for garnish

Directions:
Blanch the tomatoes in a boiled water.  Cover for about 5 minutes or until the skins of the tomatoes have started to peel.  Remove them with a slotted spoon or tong from the water and drain.  Allow to cool, chopped, and set aside.  Heat oil in a wok or casserole-pot over medium, add onion and fry until lightly golden brown.  Add the chicken to the pot and cook, stirring frequently, until they are no longer and water from chicken have dried a little bit.  Add garlic, half of ginger root, red chili powder, turmeric, coriander powder, sea salt & freshly cracked pepper, and tomatoes, cover,  reduce the heat to very low, and cook until the chicken are tendered and oil begin to separate. Add half of ginger root and green chilies to the chicken. Simmer for 3-5 minutes.  Garnish with cilantro leaves and serve with naans (flatbreads).  Enjoy!