On a recent trip to the local not-so-mega-mart, I noted that minced chicken was on sale. This started a long chain of thought processes and memories. My one-time roommates produced a semi-dry vegetable curry that was quite delicious, and I managed to master the technique. Now can I apply this to ground poultry?
I am looking for a semi-dry curry that can either stand alone or be included in a wrap like a Kati roll or folded into a wrap and thence dry toasted.
In the Indian subcontinent, minced meat is used in a variety of dishes such as a stewed or fried curry dish of minced beef, mutton (i.e., goat meat or chevon), or other kinds of meat with green peas or potatoes. It usually includes ghee/butter, onions, garlic, ginger, chilis, and spices. Minced meat is called keema or qeema in the Indian subcontinent. Keema can be grilled on a skewer and is then called seekh kebab, or it is used as a filling for samosas or naan.
As ANY ground meat can be a hazard if undercooked, we will cook this dish using the concept of Bhuna, where every ingredient is fried until oil begins to ooze out.
The follow-on for this dish is that it can be used to stuff breads, rolls, or wraps thusly lending itself to a variety of dishes.
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- 1 ea Bay Leaf
- 1/3 tsp Cumin Seed
- 4 ea Pepper Corns Black
- 4 ea Cloves
- 1 ea Star Anise
- 2 ea Cardamom pods Green
- 1 ea Cinnamon Stick Small ~ 1"
- 2 tbsp neutral oil
- 1 ea Onion Medium, Peeled, Chopped
- 1-2 ea Green Chili Washed, Stemmed, chopped
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 ea Diced Tomato 14 oz can with juice
- 2 tbsp Garam Masala
- 1 tsp Red Chili Powder
- 1/2 lb Chicken Ground
- 1/2 tsp Salt ~ to taste
- 1/4 tsp Tumeric
- 8 ea Mint Leaves Chopped
- 1/4 Cup Coconut Milk For Gravy Curry
- 1 – 2 ea Dry Red Chili
- In a glass bowl, mix the chicken, tomato, and salt. Set aside for 10 minutes
- Heat the oil in a skillet over medium heat.
- When the oil shimmers, throw in the whole spices & allow them to sizzle for a couple of seconds until they are fragrant
- Add the chopped onions & fry them until they turn lightly golden from the edges
- Add the ginger garlic paste & fry until the raw smell of the ginger garlic paste completely disappears & oil begins to leave the sides of the pan.
- Add the marsala, turmeric, and chili powder. Give everything a good mix & fry very well until the raw smell from the spices completely disappears & oil begins to ooze out.
- Next, add the marinated chicken mince & give everything a good mix. Fry the chicken until it looks crumbly & the juices from the chicken completely evaporated. The keema will also change its color from light to dark. Fry well until oil begins to ooze out from the keema
- Add warm water or coconut milk, cover, and cook for 5-6 minutes,
- Add the herbs, mix well and simmer to reduce to a semi-dry state
- Serve hot with naan or rice.
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