Teresa Shuttleworth, originally from a small village in Pakistan, has been living in England for about years. She now teaches people how to cook traditional Asian cuisine. Here, she shares with us one of her favourite recipes.

To find out more, visit her website yousafsasiancookery.co.uk

Chicken Karahi is another very popular traditional Asian dish. There are a few different ways of cooking it, but the recipe I have put together here is very easy to cook. There are fewer ingredients, it is healthier, and quick to do. I have been living in England for about 17 years now and during this time one thing that has struck me is that life is very busy. Most people work 9am until 5pm, which means they don’t always have much time to go home and cook. I can understand this - if you have been busy all day, the last thing you want to do is to start cooking as soon as you get home. That is the reason all my recipes are simple and less time consuming, so people can cook when they get home from work, and it won't take up valuable time. In fact, most of my recipes take no more than 15 minutes to cook - the same amount of time it would take to unwrap a frozen pizza, and so much nicer and healthier.

Karahi means food that is cooked in the wok. People in Pakistan always say that food cooked this way tastes better than cooking in a normal pan. For this recipe I’m using chicken pieces but you can also use diced lamb, but make sure that lamb pieces are very small because if they are too big it will take longer to cook. Another good thing about this dish is that you can prepare it night before.


500g Chicken

2 tbls cooking oil

1 onion (diced)

1 tin chopped tomatoes

2 tbls yoghurt

3 bulbs ginger

half cm garlic

quarter tsp chilli powder

quarter tsp turmeric

quarter tsp ground gram masala

Fresh thinly slice ginger to garnish.


1 Blend together diced onion, ginger, garlic and chopped tomatoes to make a paste.

2 Add the paste and 1 tablespoon yoghurt to the chicken, mix well cover and leave it to chill in the fridge for at least an hour. I normally marinate the chicken night before and leave it in the fridge till the next evening.

3 Heat the oil in the wok and add chicken. Cover and cook until chicken is cooked and water is dried out. Keep stirring during cooking.

4 Add 1 tablespoon yoghurt mix well and garnish with fresh thinly sliced ginger.

Eat with Chapati, rice or Naan bread.