Dairy-Free Chicken Karahi

Instructions

1. 1Heat the 3 tbsp of cooking oil in a 30.48 cm karahi or wok over medium heat, which is 175°C.
2. 2Add the 2 medium onions, cut into thin slices, and cook, stirring occasionally, for 8-10 minutes until they are golden brown and smell slightly sweet.
3. 3Add the 2 tbsp of ginger-garlic paste and 2-3 green chilies, finely chopped, and cook for 1 minute until fragrant, stirring constantly.
4. 4Add the 4 medium tomatoes, chopped into small pieces, and cook for 5-7 minutes until they have softened and started to break down.
5. 5Add the about 680 g of chicken thighs, cut into 2.54 cm pieces, and cook for 5-7 minutes until the chicken is browned on all sides.
6. 6Stir in the 1 tbsp of coriander powder, 1 tsp of turmeric powder, and 1 tsp of red chili powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
7. 7Pour in the 1 can of coconut cream and bring the mixture to a gentle simmer. Reduce the heat to low, cover the karahi, and cook for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C, and the sauce has thickened.
8. 8Stir in the 1 tsp of garam masala. Serve hot, sprinkled with the 2 tbsp of fresh cilantro.

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