Pakistani Chicken Karahi Qeema – Stir Fried Ground Chicken

A “karahi” for those of you who are wondering is basically a wok. It allows the food you are cooking to cook faster and gives it greater flavor than what would happen if you were to use a smaller pot. If you do not have a wok then use a larger saute pan for optimal results. What makes a Karahi of any kind tasty is the caramelising of tomatoes and that requires surface area (and sadly, oil). You can definitely dial it back, but the flavor will be mellower. My favourite thing to do is to just drain it out in the end by tilting the wok and pressing back on the ground beef with a slotted spoon.

Serve the qeema with your flatbread of choice, some achar or pickled onions and raita. For a fun picnic lunch you can also roll it into a paratha and add your condiments of choice!

Ingredients

• 1 lb ground chicken
• 1/2 tsp kalonji/ nigella seeds
• 1 tbsp ground garlic
• 1 tbsp ground ginger minced is better if possible + a 1.5 inch piece cut into matchsticks for garnish
• 4-5 to matoes finely diced
• 1 tsp salt
• 2-2.5 tsp red chilli powder
• 1.5 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• green chillies 3-6 sliced lengthwise
• handful of chopped cilantro
• a squeeze of lemon juice optional

Instructions

1. - Heat oil in a wok and add the nigella seeds
2. - When they start to splutter then add the minced/ground ginger and garlic
3. - Add the ground chicken and the spices and cook on high stirring frequently until the chicken is nicely browned (this is chicken though so it wont get dark like beef does)
4. - Add the tomatoes, mix well. For quicker cooking cover the dish for a few minutes, this will soften the tomatoes
5. ..........................................

for full instruction please see : www.flourandspiceblog.com

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