1. Prepare all ingredients before cooking. 2. Slice thinly the 6 garlic cloves. 3. Dice or chop the onions, tomatoes, peppers, and cilantro and keep seperate. 4. Add ½ cup of oil (preferably ½ vegetable, ½ olive) to karai (wok) over med heat and warm. 5. Add 15 whole coriander seeds and 7 whole cloves. 6. After about 45 seconds, add 2 lbs of cubed boneless chicken. Stir until most of the outside of the chicken is not raw. 7. Add the sliced garlic, ginger, juice of ¼ lime, onion, and tomatoes and stir to combine. 8. Cook 10-15 minutes until the chicken is cooked and the vegetables are softened. 9. Add spices: 1 tablespoon ground coriander, 1 tablespoon garam masala, ¼ tablespoon turmeric, ½ tablespoon of salt (to taste), ¼ tablespoon green cardamom, 1 tablespoon (more or less to taste) ground hot red chili pepper. 10. Add half of the cilantro, a pinch of the green chili peppers, and cook for a few more minutes. 11. Plate and garnish with the remaining cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
