Chicken Karahi

1 kg. chicken cut into bite sized pieces
1 tbsp. chopped ginger
1inch piece ginger, peeled and cut into small sticks
4-5 green chilies cut into half
2 green chilies, chopped
3 tomatoes, finely chopped
2 tsp. black pepper, ground
2 tbsp. garam masala
4 tbsp. finely chopped coriander leaves
2 tsp. salt
1\2 cup oil
1. Heat oil in a shallow frying pan or Karachi. Add chopped ginger and green chili, stirring frequently fry for 2 minutes.2. Add chicken and salt. Stirring frequently fry until the meat is well browned3. Add chopped tomatoes, stirring frequently fry the meat mixture for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begin to separate.4. Add ginger sticks, chopped green chili, black pepper, garam masala and little water. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the chicken is tender. Sprinkle with finely chopped coriander leaves6. Serve hot with Nan or Chapati.