Chicken keema recipe

Chicken Keema

Minced meat known as keema or qeema is used to make various dishes like curry, paratha, samosa, cutlets or keema balls. We are sharing an easy recipe which can be used to make chicken keema or lamb keema or even egg keema. It turns out soft, tasty and pairs well with plain rice or roti/ chapathi.

This keema recipe can also be used to make a gravy or curry, instructions included in the recipe below. We prefer the soft dry curry and is one of the kids favourites.

Ingredients

Dry spices

  • 1 1/2 oil
  • few pepper corn(optional)
  • one small bay leaf
  • 1/2tsp cumin or shahi jeera
  • small cinnamon stick
  • 2green cardamoms
  • 3 to 4 cloves

other ingredients

  • 3/4cup chopped onions
  • 1green slit
  • 1 1/2 ginger garlic paste
  • one small ripe tomato
  • 3/4tsp meat masala or masala powder (adjust to suit your taste)
  • 1/2 red chili powder
  • 8mint/pudina leaves chopped or 1 sprig curry leaves
  • 250grams’ chicken or lamb keema / minced meat
  • salt as needed
  • generous pinch of turmeric
  • few coriander leaves for garnish

Optional ingredients for chicken keema recipe

  • 1/4cup Green peas or cashews
  • 1/3 cup cream or coconut milk or 12 cashews nuts (to make gravy)

Preparation

  1. Pour oil to a pan and heat it. Add the dry spices and saute till they begin to sizzle.
  2. Add onions and green chilli. Fry until the onions turn golden.
  3. Add ginger garlic paste and fry until the raw smell goes off.
  4. Add chopped tomatoes, fry until softened. If tomatoes are dry, sprinkle very little water.
  5. Add chili powder and masala powder, mint leaves and fry until the raw smell of tomatoes go off.
  6. Set the onion tomato mixture to a plate.
  7. Add back the bay leaf and minced meat, turmeric and salt.
  8. Cover and cook on a low heat till the qeema is soft cooked in its own moisture. If needed sprinkle little water.
  9. Add back the onion tomato mixture. Mix everything well.
  10. Cook covered on a low flame till minced meat and onion tomato mixture blends well. This depends on the quantity of moisture left in the pan. To make dry keema curry, cook till all the moisture evaporates.
  11. To make a gravy version of the chicken keema recipe, pour coconut milk or cashew milk and cook till the curry thickens. To make smooth cashew milk, blend cashew nuts with little water. If using cream, pour the cream in a bowl, add little keema to the cream first. stir it and then add it to the pan. This way it doesn’t curdle. Add chopped coriander leaves. Serve with rice or roti, naan.
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