Shinwari Keema Karahi

Ingredients

• 450 gchicken mince
• 2 tablespoonsginger-garlic paste
• 8–10green chillies
• 3 largetomatoes, halved
• 120 ml (½ cup)yoghurt
• to tastesalt
• 1 teaspoonblack pepper
• 1 teaspoonfreshly roasted and crushed cumin
• 240 ml (1 cup)cooking oil

Instructions

1. 1

   Fry the mince

   Put the chicken mince in a wok, add the oil and fry over high heat for 5–7 minutes, until the mince changes colour.

2. 2

   Add the paste

   Stir in the ginger-garlic paste and cook for a further 2–3 minutes.

3. 3

   Cook the tomatoes

   Add 4–5 green chillies and the 3 halved tomatoes. Cover and cook over medium heat for 7–10 minutes, until the tomatoes are tender.

4. 4

   Peel the tomatoes

   Remove the tomato skins, then cook over medium-high heat for 2–3 minutes.

5. 5

   Stir in yoghurt

   Add the yoghurt and cook over high heat for a few minutes.

6. 6

   Check the sauce

   When the oil rises to the surface, the karahi is ready.

7. 7

   Garnish the karahi

   Garnish with more green chillies and coriander.

8. 8

   Serve while hot

   Serve with naan.

What is Shinwari keema karahi?

Karahi is a South Asian style of curry named for the deep, round pan traditionally used to cook it. Shinwari-style dishes are associated with the Pashtun Shinwari community, and this version keeps the focus on meat, chillies and a simple tomato-and-yoghurt sauce.

Here, minced chicken cooks quickly, while halved tomatoes soften into the base. Peeling their skins and cooking the sauce until oil rises gives the finished dish its characteristic rich appearance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 27g protein, 8g carbs, 58g fat.

The chicken mince provides most of the protein, while the tomatoes and yoghurt contribute smaller amounts of carbohydrate. The cooking oil is the main source of fat and energy; a large share of the estimated calories comes from it. Serve with a modest piece of naan and add salad or cucumber to round out the plate.

The key ingredients

Chicken mince: It cooks faster than larger pieces of meat and takes on the flavours of the ginger-garlic paste and spices. Use mince with a little fat for a moist result.

Tomatoes and yoghurt: The tomatoes provide the sauce’s body, while yoghurt adds tang and creaminess. Stir the yoghurt in once the tomatoes have softened.

Green chillies: The recipe uses 4–5 chillies in the pan, with more for the garnish. Their heat varies, so adjust how many you use to suit your preference.

Let the tomatoes soften

Covering the pan helps the halved tomatoes become tender in their own steam. Keep the heat at medium during this stage, and check that the mince is not catching underneath.

Once the skins loosen, peel them off and continue cooking uncovered. This leaves a smoother sauce without adding a separate blending step.

Cook to a glossy finish

After adding the yoghurt, keep the heat high and stir often so the mixture cooks evenly. The method gives no exact time for this stage, so use the appearance of the sauce as your guide.

The recipe’s cue is oil rising to the surface. The mince should be cooked through, and the sauce should look cohesive rather than watery before serving.

Serve it with naan

Naan is a natural match for the thick, spicy sauce and makes it easy to scoop up the mince. Serve the karahi straight from the wok while it is hot.

A simple salad or sliced cucumber alongside can bring a cool, fresh contrast. Add the coriander garnish just before serving for a fresh finish.

Recipe notes & tips

• Cut the tomatoes in half before adding them so they soften evenly.
• Use a lid for the tomato-cooking stage, then uncover the pan before peeling and reducing the sauce.
• Peel the tomatoes once they are tender and cool enough to handle.
• Stir frequently after adding the yoghurt to help the sauce cook evenly.
• Add the remaining chillies as a garnish to control how much heat ends up in each serving.

Variations

• Milder chillies: Use fewer chillies in the pan and leave the rest off the garnish.
• More pepper: Add a little extra black pepper for a sharper spice note.
• Extra cumin: Increase the crushed cumin slightly for a more pronounced toasted flavour.
• Thicker sauce: Cook uncovered for longer after peeling the tomatoes, stirring often.
• Fresh finish: Add the coriander garnish just before serving.

Common mistakes to avoid

• Crowding the cooking stage: Stir the mince well in the wok so it cooks evenly and changes colour throughout.
• Leaving tomato skins in: Peel the tomatoes after they soften for a smoother texture.
• Adding yoghurt too early: Wait until the tomatoes have been cooked and peeled before stirring it in.
• Letting the sauce catch: Stir frequently over high heat after adding the yoghurt.
• Judging doneness by time alone: Use the recipe’s cue of oil rising to the surface and check that the mince is cooked through.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a pan over a low-to-medium heat, stirring until steaming hot; add a small splash of water if the sauce has thickened.

Frequently asked questions