This is my spin on the chicken keema curry or minced chicken curry. I have found keema to be a very versatile ingredient. A lot of chicken on the bones dishes can be substituted with chicken keema/mince such as pulaos, biryanis, pakoras, some curries etc. While I am a proponent of healthy eating, once in a while I do like to indulge on dishes that are generous with the spice/masalas and oil. I prefer to make “keemas” at home from boneless chicken. Steamed white rice or rotis are a perfect accompaniment for this dish. Without further ado please see recipe below.
Please note that “tsp” and “tbsp” measurements used for this recipe is typically what is used in Asian cooking.
- 2 medium sized, finely sliced onions (you can choose to add 1 sliced onion + 1 onion paste for more flavor)
- 2 chopped green chillis (or as per your taste)
- 5 tbsp of oil
- 1 tbsp of freshly made ginger garlic paste
- 1 tsp of cumin seeds
- 1 heaped tsp of Kashmiri red chilli powder (I prefer this over regular red chilli powder as it offers less heat and more color)
- 1 heaped tsp of turmeric powder
- 0.5 tsp of cumin powder
- 3/4 tsp of heaped coriander powder
- 2 lbs of minced chicken
- Half a cup of green peas (optional)
- 1.5 cups of water
- 0.5 tsp of garam masala (not heaped)
- 1.5 tbsp of dried fenugreek leaves ( dried methi leaves)
- half of a small tomato (only if you want to add some acid)
- Salt to taste
- Heat oil in a pan (I used a cast iron casserole). Once the oil has heated, add the sliced onions with a pinch of salt to facilitate frying.
- About about a minute of frying, add the cumin seeds, green chilis and the ginger garlic paste.
- Continue frying for 2 mins.
- Now add all the masala powders (except garam masala) and fry the masalas for less than a minute.
- Beak the chicken mince apart while adding. Let the chicken mince fry in the oil and spices. Add a bit more salt now to release moisture from the chicken.
- Let the frying process continue until the chicken mince changes color and begins to look semi-cooked. This should take 5-6 mins. We are looking for some oil separation.
- At this stage you can add half a chopped tomato (I don’t).
- Continue frying for about 2mins.
- Add the green peas.
- Add 1.5 cups of water. Stir thoroughly.
- Cover the vessel and cook on medium heat or lower for 3 mins total with intermitted stirring.
- Additional moisture will now be released from the chicken. Now cook without the lid for a minute.
- Crush by hand and add the fenugreek leaves. Stir around for 2 min.
- Cover the lid again and cook for 3-4 mins.
- Now add the garam masala powder, stir.
- Make the final salt adjustment and cook until done or as per desired moisture level without the lid.
- Serve with steamed white rice or rotis.
Hope you liked my recipe!
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