Gluten-Free Pakistani Chicken Karahi

Ingredients:

1.5 pounds bone-in chicken pieces, cut into curry-sized chunks
3 medium tomatoes, finely chopped
1 large onion, thinly sliced
4-5 green chilies, slit lengthwise (adjust to your spice preference)
3 cloves garlic, minced
1-inch piece of ginger, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon red chili powder (adjust to your spice preference)
1/2 cup gluten-free plain yogurt
3 tablespoons gluten-free cooking oil
Salt, to taste
Fresh cilantro leaves for garnish (optional)

Instructions:

Heat the gluten-free cooking oil in a wok or karahi (a traditional round-bottomed cooking vessel) over medium-high heat.

Add the thinly sliced onions and sauté until they turn golden brown.

Stir in the minced garlic and minced ginger. Sauté for another minute until fragrant.

Add the chicken pieces to the wok. Cook, stirring occasionally, until the chicken starts to brown.

Sprinkle the ground cumin, ground coriander, and red chili powder over the chicken. Stir well to coat the chicken evenly with the spices.

Add the finely chopped tomatoes and green chilies to the wok. Continue to cook, stirring, until the tomatoes soften and release their juices.

Reduce the heat to low, and cover the wok. Let the chicken simmer in the tomato sauce for about 15-20 minutes, or until it's cooked through and tender.

Remove the wok from heat, and stir in the gluten-free plain yogurt. Make sure to mix well to incorporate the yogurt into the sauce.

Taste the Chicken Karahi and adjust the salt and spice level to your preference.

Garnish with fresh cilantro leaves if desired.

Serve your gluten-free Chicken Karahi hot with rice or gluten-free naan bread. Enjoy this delicious Pakistani dish!