Chicken Karahi

Ingredients:

• 900 g coarsely chopped fresh red tomatoes
• 10 black peppercorns
• 1/4 cup water
• 4 coarsely chopped green chili peppers
• 2-3 tablespoons of vegetable oil
• Chili powder to taste
• A 5cm piece of fresh ginger, cut into strips.
• Salt to taste
• 900 g of medium-sized boneless chicken, diced (you can use chicken with bones, but cut it into very small pieces, about 8 cm long)
• Chopped cilantro for garnish

Preparation:

1. Wash and dry the chicken pieces thoroughly. Place the chicken in a medium saucepan. Add salt to taste, green chili pepper, black peppercorns, and water, and place over high heat.
   
   When the water begins to boil, reduce the heat to low and simmer the chicken until tender and the liquid has evaporated. If the chicken is sticking to the bottom and not cooked through, add a little more water.
2. While you're doing all of the above, in a separate pan called a "karahi," also called a "wok" (you can also use a Chinese wok), add olive oil, tomatoes, a little salt, and chili powder (about 1 teaspoon for medium heat or 2 teaspoons for a spicy dish).
   
   Cook over medium heat until the tomatoes are soft and reduced to a sauce-like consistency. Add the cooked chicken to the sauce. Reduce the heat to very low so the sauce absorbs and coats the chicken pieces. Add the chopped ginger and green chili pepper to the chicken. Simmer for about 5 minutes.
3. Before serving, sprinkle the dish with chopped coriander and serve in karahi with hot pita or any other Indian bread.
   
   The dish is best eaten immediately after preparation, using dal as a side dish.