Chicken Karahi

Ingredients
*3-5 tablespoons of sunflower oil
*3 lbs. chicken with bone, cut into 1½-2 in pieces
*4 cloves garlic, minced
*2 + 2 inch knob of ginger root, minced + julienned
*4 vine-ripened tomatoes, finely chopped
*2+2 green thai-bird chilies, chopped into discs
*¼ teaspoon turmeric powder
*1 teaspoon salt
*Handful fresh coriander, stems finely chopped, leaves reserved and set aside
*Karahi or wok (preferably 12-14 in)

Preparation
*Place karahi on medium heat and add 3-5 tablespoons of oil;
*To the hot oil, add the minced garlic and stir for 1 minute till it turns golden;
*Add ginger and fry for another minute or two;
*Turn the heat to high and add the chopped tomatoes, salt and turmeric powder;
*Stir fry the tomatoes till the water evaporates and the mixture looks jammy. This should take around ten minutes. If the tomatoes start to scorch, turn the heat down a bit;
*When the mixture has thickened and reduced by more than half, add the chicken and chopped chilies and continue to stir fry for another 10 minutes;
*Add the stems of the coriander/cilantro, remaining chopped chilies, and julienned ginger (reserving some for garnish);
*Before serving, add coriander/cilantro leaves, chilies and slim sticks of raw ginger;