Fancy trying Umed’s Chicken Karahi or Kale and chickpea stir-fry, then read on :)

Chicken Karahi – 4 people.

What you will need:

  • 4 chicken breasts
  • A green and red pepper
  • 3 red onions
  • tin of plum tomatoes
  • fresh ginger (large piece) and garlic (4 cloves) to make a paste
  • bunch of fresh coriander
  • rapeseed oil

Spices needed:

  • turmeric
  • cumin
  • coriander seeds
  • garam masala
  • fenugreek (dried)
  • chilli flakes
  • black pepper
  • salt


  1. The prep – make a ginger and garlic paste to use. Julienne the fresh ginger and dice 2 of the red onions.
  2. Chop the fresh coriander and chop the peppers.
  3. Chop the chicken breasts and marinade with some ginger and garlic paste, salt and turmeric. Add some fresh coriander and mix well so all the chicken is covered.
  4. In a pan, using rapeseed oil, fry a tsp of cumin, coriander seeds and the diced onions in a pan for at least 10 minutes until it reduces slightly.
  5. In a separate pan, fry the chicken in a little rapeseed oil.
  6. Add a spoonful of ginger and garlic paste and a tsp of turmeric to the onions.
  7. The add the plum tomatoes
  8. Now for the spices – a pinch of each of the following: coriander seeds, black pepper, garam masala, salt, chilli flakes and fenugreek.
  9. Once chicken is cooked, add it to the sauce.
  10. Next, add the remaining coriander, fresh ginger juliennes,  peppers and red onion.
  11.  Serve with some steamed basmati rice and enjoy :)


Kale and Chickpea stir-fry #Superfood made easy

What you will need:

  • can of drained chickpeas
  • 1/4 can of plum tomatoes, pulsed
  • 1tsp chopped garlic
  • 1/4 inch fresh ginger, juliennes
  • 1 tsp cumin seeds
  • red onion, caramelized (cook slowly over a low heat for at least 20 minutes)
  • pinch of garam masala
  • roughly torn Kale

Method – it is very quick!

  1. Fry garlic, cumin and ginger in rapeseed oil
  2. Add the carmalised onion and temper the spices
  3. Add plum tomatoes and mix well
  4. Season with salt and pinch of garam masala
  5. Add the washed, roughly torn kale leaves
  6. Finish by adding the chickpeas and heating through.
  7. Enjoy!

Check out Umed’s video here