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–+ servings

Chicken Keema

A basic mince curry perfect with naan or as an ingredient in stuffed breads.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Ingredient, Main Course, Side Dish
Cuisine Indian, Indo-Chinese
Servings 4
Calories 180 kcal

Ingredients
  

Spices

  • 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"

Keema

  • 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

Optional

  • 1/4 Cup Coconut Milk For Gravy Curry
  • 1 - 2 ea Dry Red Chili

Instructions
 

  • 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.

Notes

The key to this dish is the process of frying, known as Bhuna & there is no shortcut for this frying part. The intense flavors of the recipe & the extraordinary taste lies in how well you fry each & every ingredient.
Fry each ingredient until the raw smell disappears.

Nutrition

Calories: 180kcalCarbohydrates: 6gProtein: 7gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 20mgSodium: 341mgPotassium: 174mgFiber: 2gSugar: 0.2gVitamin A: 507IUVitamin C: 3mgCalcium: 40mgIron: 2mg
Keyword Chicken, Curry, Follow On
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