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Chicken Karahi Keema

Name: Chicken Karahi Keema
Cook time: 1500 s
Total time: 1620 s
Yield: 4
Ingredients: 10 Cloves Garlic raw; 15 grams Ginger root raw; 1 pound Chicken ground raw; 800 grams Tomatoes red ripe cooked; 1 teaspoon Salt table; 1 1/2 teaspoon Sugars maple; 2 teaspoons Spices chili powder; 1 1/2 teaspoon Spices coriander seed; 1 1/2 teaspoon Spices cumin seed; 3 Units Peppers hot chili green raw

27'

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Not included in this recipe

Treenut

Peanuts

Gluten

Fish

Egg

Crustaceans

Dinner

Lunch

Main course

Ingredients

Servings

- 4 Portions +

Garlic, raw

10 Cloves Garlic, raw

Ginger root, raw

15 grams Ginger root, raw

Chicken, ground, raw

1 pound Chicken, ground, raw

Tomatoes, red, ripe, cooked

800 grams Tomatoes, red, ripe, cooked

Salt, table

1 teaspoon Salt, table

Sugars, maple

1 1/2 teaspoon Sugars, maple

Spices, chili powder

2 teaspoons Spices, chili powder

Spices, coriander seed

1 1/2 teaspoon Spices, coriander seed

Spices, cumin seed

1 1/2 teaspoon Spices, cumin seed

Peppers, hot chili, green, raw

3 Units Peppers, hot chili, green, raw

Chicken Karahi Keema

Nutri value

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Instructions

4 Steps

27'

Total

Preparation

25'

Cooking

Waiting

Step by step

1 of 4

Step 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.

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2 of 4

10'

Step 2

Add the minced chicken. Sauté on high till it no longer remains pink

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3 of 4

10'

Step 3

Add all the tomatoes, spices and green chillis, continue to sauté on high heat. The tomatoes will release a lot of moisture. Stir and sauté (bhoon) the mince till it dries out.

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4 of 4

Step 4

Garnish with coriander, julienne cut ginger and green chilli and serve hot with chapatti

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