- 3 tablespoons vegetable oil
- 1 tablespoon crushed garlic
- 1 tablespoon crushed fresh ginger root
- 1 (4 pound) chicken, cut into small pieces
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 2 green chile peppers, diced, or more to taste
- 1/2 cup water
- 3 tablespoons chopped cilantro leaves
- Heat oil in a stock pot over medium heat. Add garlic and ginger; cook until fragrant, about 2 minutes. Add chicken pieces, tomatoes, salt, and red pepper flakes. Cover and cook over high heat, stirring every 5 minutes, until mixture has thickened, about 20 minutes. Add green chiles and water; cook and stir, uncovered, until water mostly evaporates, about 15 minutes more. Top with cilantro leaves.