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. ‘A South Asian dish with no onions! HOW?’, you say? But trust me on this one, it WORKS! Karahi dishes are also heavy on the tomatoes. To counterbalance the tomatoes, a lot of oil is needed to get that elusive oil separation that is characteristic of Pakistani curries. How much oil you use is largely your own personal preference - I used about half a cup here and still didn’t manage to get much oil separation. 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? Enjoy, with love x
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