Karahi Chicken

Ingredients

1. 2 tbsp. ghee
2. 3 garlic cloves crushed
3. one onion, chopped finely
4. 2 tbsp. garam masala
5. one tsp. coriander seeds, ground
6. 1/2 tsp dried mint
7. one bay leaf
8. 450 gms bonelss chicken meat, diced.
9. 200 ml chicken stock
10. one tbsp. chopped fresh coriander, salt to taste.

Heat the ghee in a karahi and add the  garlic and onion. Stir for about 4 minutes until the onion is golden. Stir in the garam masala, ground coriander, mint and bay leaf. Add the chicken and cook over a high flame, stirring occassionally, for about 5 minutes. Add the stock and simmer for 10 minutes until the sauce has thickened and the chicken juices run clear when the meat is tested with sharp knife.

Stir in the fresh coriander, salt to taste and serve immediately with naan bread and chapathis.