Pakistani chicken karahi

Chop boneless skinless chicken thighs into large cubes.

Crush two garlic cloves and a knob of ginger in a mortar and pestle into a rough paste; strain the canned tomatoes into a bowl.

Grind the cumin and coriander seeds and set aside with the other spices.

Halve the green chilies, tear the cilantro and julienne some ginger for the garnish.

Set the wok over the highest heat.

Add 30 grams of peanut oil; when hot, add the chicken with a pinch of salt and saute until the outside is cooked and starting to brown.

Stir in the ginger-garlic paste, then the tomatoes; cook five to ten minutes, crushing them, until coloured and saucy.

Add a spoonful of cumin, half a spoonful of coriander, a spoonful of garam masala, a spoonful of Kashmiri chili powder, half a spoonful of turmeric, a sprinkle of MSG and about 30 cranks of black pepper.

Stir in the green chilies and reduce the sauce on high heat, stirring occasionally, until thick.

Butter or cream may be added; he found them unnecessary.

Turn off the heat, toss in the cilantro and julienned ginger, then taste and salt as needed.

Plate, top with more ginger and cilantro, and serve with roti warmed in the microwave about 20 seconds.