1 whole chicken
4 tomatoes chopped
1 onion chopped
4 small green chilies/Thai chilies chopped
2 jalapenos peppers
1 tblsp salt or according to taste
1/2 to 1 tsp red chilies powder to taste
6-8 tblsp oil
1 tblsp garam masala
Note: if you want less spicy, don't chop the Thai chilies just put in as whole.
1. In Karahi/shallow frying pan Add chicken, garlic, ginger and salt. Cover and cook on medium heat until chicken is well browned, then remove the cover, turn up the heat and let half the water dry
2. Add oil, tomatoes, onions and green chilies. Cover and cook until all the tomatoes and onoins mixed well with the paste/curry, then remove the lit and let the water dry until you have a thick curry.
3. Add garam masala and jalapenos, reduce the heat to low and cook until chicken is tender. Sprinkle with finely chopped coriander leaves
4. Turn the stove off
5. Serve with hot Nan or chapatti or rice