Hello and salaam everyone! I haven’t posted on here for a while (a week, which is a lot for me) and it’s not because I haven’t been cooking or anything like that, but it’s because my laptop went haywire on me some weeks ago and the keyboard has been almost impossible to work with. Even right now, I’m struggling to type. I will be investing in a new one soon inshaAllah.
On to today’s recipe!
Today’s recipe is a favourite of me and my husbands! It’s a revamped version of this karahi keema recipe which is one of my popular recipes on the blog! Why is it revamped? Well, because this recipe is more of an authentic karahi recipe than the old one! Traditional karahi recipes are based entirely on garlic, ginger and tomatoes. They do not use onion. Sounds a bit odd, doesnt it? An Asian dish with no onions! But trust me on this one, it works fantastically! Karahi dishes are also heavy on the ginger and tomatoes and to counterbalance the tomatoes, a lot of oil is needed! How much oil you use is up to you – I used about half a cup and still didn’t manage to get a very defined oil separation that is oh so essential for curry cooking!
This chicken karahi keema recipe is a quick and easy dinner that almost feels too easy because I’m not spending ten minutes trying to chop onions without crying, then standing around frying them till golden. Less mess, one pot, what’s not to love? This is going to be a definite regular now that I’ve started work! And the added bonus (which, lets be honest, is the most important thing) is that its DELICIOUS! My husband followed my recipe and made this at work and the pot was emptied in minutes – how’s that?!
Till next time, when hopefully my laptop will be less trouble!
Enjoy, with love x