Chicken Karahi (Wok) - cooking recipe

Ingredients

6 garlic cloves
1/3 tablespoon fresh ginger, minced
2 cups Spanish onions, diced
2 1/2 cups tomatoes, diced
2 green chili peppers, diced
6 tablespoons fresh cilantro (including stems)
1/2 cup oil
15 whole coriander seeds
7 whole cloves
2 lbs boneless chicken breasts
1 lime
1 tablespoon ground coriander
1 tablespoon garam masala
1/4 tablespoon turmeric
1/2 tablespoon salt (to taste)
1/4 tablespoon green cardamoms
1 tablespoon ground red chili pepper

Preparation

Prepare all ingredients before cooking.
Slice thinly the 6 garlic cloves.
Dice or chop the onions, tomatoes, peppers, and cilantro and keep seperate.
Add 1/2 cup of oil (preferably 1/2 vegetable, 1/2 olive) to karai (wok) over med heat and warm.
Add 15 whole coriander seeds and 7 whole cloves.
After about 45 seconds, add 2 lbs of cubed boneless chicken. Stir until most of the outside of the chicken is not raw.
Add the sliced garlic, ginger, juice of 1/4 lime, onion, and tomatoes and stir to combine.
Cook 10-15 minutes until the chicken is cooked and the vegetables are softened.
Add spices: 1 tablespoon ground coriander, 1 tablespoon garam masala, 1/4 tablespoon turmeric, 1/2 tablespoon of salt (to taste), 1/4 tablespoon green cardamom, 1 tablespoon (more or less to taste) ground hot red chili pepper.
Add half of the cilantro, a pinch of the green chili peppers, and cook for a few more minutes.
Plate and garnish with the remaining cilantro.