Chicken Mince Curry Recipe | Chicken Keema Curry
This Indian Chicken Keema is rich, aromatic and full of flavour. Pairs well with chapatis, rice or rotis.
Yield: 4 persons
Materials
- 500 grams Chicken Mince
- 2 medium Onions sliced
- 2 medium Tomatoes sliced
- 1 tbsp Ginger-garlic paste
- 4 tbsp Yogurt/curds beaten
- Juice of ½ sour lime
- 2 tbsp Coriander leaves chopped
- 1 cup Water add as needed
- Salt – to taste
- 1 tbsp Kasuri Methi roasted & crushed
- 2 tbsp Oil
- 1 tbsp Ghee optional, for richness
Whole spices
- 1 inch Cinnamon Stick
- 2 Black cardamom
- 4 Cloves
Powdered Spices
- 1 tbsp Kashmiri chilli powder
- ½ tbsp Red chilli powder
- ½ tbsp Cumin powder
- ½ tsp Turmeric
- ½ tsp Garam Masala Powder or to taste
Instructions
- Heat oil (and ghee if using) in a pan. Add the whole spices – cinnamon, cloves, and black cardamom. Let them release their aroma.
- Add sliced onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until the raw smell disappears.
- Add the sliced tomatoes and cook until soft and mushy.
- Mix in all the powdered spices – Kashmiri chilli powder, red chilli powder, cumin powder, turmeric, and garam masala. Stir well.
- Add the chicken mince and cook on medium heat until it changes color and blends with the spices.
- Whisk the yogurt and add it slowly, stirring continuously to avoid curdling.
- Pour in water as needed and let the curry simmer until the chicken is fully cooked and the flavors are absorbed.
- Add roasted and crushed kasuri methi, lime juice, and garnish with fresh coriander leaves.
Video
Notes
- Add green peas to this chicken keema curry to make it rich in protein.
- Adjust spices to suit your taste.
- Preferably, make chicken mince at home with boneless chicken.