Monday, December 2, 2013

Crispy Keema Curry/ Indian Style Ground Chicken

I have made keema curry almost 4 times in the last 3 weeks. I have saved it in the refrigerator and guess what, my hubby does not complain that it is stale or old (he normally would if it was any veggie curry). I love it too. Hence, this blog post. It takes about 45 minutes to an hour to cook, but totally worth it

Ingredients you will need:
1.   Keema - 2lbs
2.  Oil - 1 cup ( I prefer Peanut Oil)
3.  Onions - 2 cups
4.  Capsicum/Methi - Optional - 1 cup
5.  Cashew - 1/2 cup
6.  Whole/Chopped Garlic - 2 tbs
7.  Ginger Garlic Paste - 2 tbs
8.  Garam Masala - 2 tbs
  1. Red Chilli Powder - 2 tbs ( I use the mild version)
  2. Green Chillies - Finely chopped - 2 tbs
  3. Salt - To taste
  4. Cumin - 1 tbs
  5. Turmeric powder – 1tsp
  6. Coriender Powder - 1 tbs

Instructions:
1.   In a Large non-stick pan, add oil and add cumin ( You turned on the stove right?? :-P)
2.  Once cumin starts frying, add Cashews, Garlic, turmeric and let them brown.
3.  Now add onion and let them get brown
4.  Add ginger garlic paste, garam masala, salt and let this cook for 7 minutes.
5.  You will see the consistency of a gravy, now add the ground meat and capsicum/methi. Ideally fresh fenugreek would be good, frozen shall also do just fine. I just love looking at these green leaves
Raw Keema in the Onion Gravy
Fresh Fenugreek Leaves
6.  Use the potato masher to break any lumps and high heat, let it cook for 15 minutes, mixing every 3 minutes

7.  You will see that the water has oozed out. Once the water is almost evaporated ( do not let it burn), reduce the flame and without lid, let it cook for 20-25 minutes.

8.  Add red chilli powder to taste.

9.  Keep it on small flame until you have the crunch that you prefer. I left it slightly soft here.

Serve hot with Rice, Roti, Paratha or just eat it like a snack with drinks..


Thank you for visiting my page. Let me know how it turned out.


No comments:

Post a Comment