Chicken Karahi Keema – Stir-fried Minced Chicken in a Ginger and Tomato Sauce
1large chunkginger, minced
salt, to taste
1.5tspsugar, or to taste
2tspred chilli powder, or to taste
0.5tspnigella sativa (kalonji)
coriander, as needed
oil, as needed
Heat as much oil as you desire in a pan. Add the minced garlic and ginger and saute on high till become lightly golden. I was too lazy to mince my ginger and garlic, so I sliced it.
Add the minced chicken. Saute on high till it no longer remains pink
Add all the tomatoes, spices and green chillis, Continue to saute on high heat. The tomatoes will release a lot of moisture – we are aiming to dry all this moisture out. Stand close by and saute (bhoon) the mince till it dries out.
Garnish with coriander, julienne cut ginger and green chilli and serve hot with chapatti