Dairy-Free Chicken Karahi with Coconut Cream

Instructions

1. 1Place a 30.48 cm karahi or heavy-bottomed pan over medium heat (about 148.9°C or 150°C). Add the 2 tablespoons of coconut oil and let it heat until it shimmers.
2. 2Add the 1 large chopped onion to the hot oil. Cook, stirring occasionally, for 8-10 minutes, or until the onion is soft and golden brown. This is about the color of a light tan.
3. 3Add the 2 tablespoons of ginger-garlic paste and the 2 small green chilies (finely chopped if you prefer less heat). Stir and cook for 1 minute until fragrant.
4. 4Add the 1 can (about 400 g) of diced tomatoes, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 2 teaspoons of coriander powder. Stir everything together and cook for 5-7 minutes, or until the tomatoes have broken down and the mixture looks like a thick paste.
5. 5Add the about 680 g of chicken thighs, cut into bite-sized pieces. Stir the chicken into the tomato mixture and cook for 5-7 minutes, until the chicken is browned on all sides. The chicken should reach an internal temperature of 74°C.
6. 6Pour in the 1 can (about 380 g) of coconut cream and stir in the 1 teaspoon of garam masala. Bring the mixture to a gentle simmer, then reduce the heat to low (about 93.33°C or 95°C). Cover the pan and cook for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened to your liking. The chicken should be tender and the sauce should coat the back of a spoon.
7. 7Remove the pan from the heat. Stir in the 2 tablespoons of fresh cilantro. Serve the chicken karahi hot, with gluten-free roti or rice.

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