Chicken Karahi Keema – Stir-fried Minced Chicken in a Ginger and Tomato Sauce
Cook Time
Cook Time
  • 10cloved garlic, minced
  • 1large chunk ginger, minced
  • 600grams minced chicken
  • 7tomatoes chopped
  • salt, to taste
  • 1.5tsp sugar, or to taste
  • 2tsp red chilli powder, or to taste
  • 1.5tsp coriander powder
  • 1.5tsp cumin powder
  • 0.5tsp nigella sativa (kalonji)
  • 3 green chillis
  • coriander, as needed
  • oil, as needed
  1. 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.
  2. Add the minced chicken. Saute on high till it no longer remains pink
  3. 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.
  4. Garnish with coriander, julienne cut ginger and green chilli and serve hot with chapatti