Add a generous amount of oil to a pan and heat it over medium heat.

Once the oil is hot, add the karela slices and fry them until they turn a light brown, about 5-7 minutes. Remove the fried karela from the oil and set aside.

In the same pan with a bit of remaining oil, add the chopped onions. Cook the onions for 4-5 minutes, stirring occasionally, until they are golden brown.

Add the ginger and garlic paste to the pan with the onions. Sauté for 1-2 minutes, until the raw smell disappears and the paste is fragrant.

Add the chicken pieces to the pan. Cook, stirring occasionally, for 6-8 minutes or until the chicken changes colour and is partially cooked through.

Stir in your spices and mix well with the chicken.

Add the chopped green chillies and tomatoes to the pan. Cook for an additional 6-8 minutes, or until the tomatoes are softened and well blended with the other ingredients.

Add the fried karela back into the pan. Mix thoroughly to combine everything. Cover the pan and reduce the heat to low. Cook for a further 15 minutes, allowing the flavours to meld and the chicken to cook fully.

Once done, remove from heat and serve your chicken karela hot. Enjoy!