Chicken Keema Curry
Discover the rich flavours of Chicken Keema Curry, a delightful dish perfect for spice lovers and home cooks looking to expand their culinary horizons.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 ml Oil
- 1 kg Chicken Keema
- 2 Onion
- 3 Tomatoes
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1 tsp Black Pepper
- 1 tsp Chilli Powder
- 1 tsp Salt
- 1 tbsp Kashmiri Chilli
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tbsp Dried Fenugreek
- 1 handful Coriander
Instructions
- 1
Heat oil in a large pan over medium heat until hot.
- 2
Add finely chopped onions and cook for 5–6 minutes, stirring occasionally, until they turn golden brown.
- 3
Stir in the garlic paste and ginger paste, cooking for about 1 minute until fragrant.
- 4
Add chopped tomatoes and cook for 4–5 minutes, stirring to help them soften and break down into a thick mixture.
- 5
Add the chicken keema to the pan. Increase the heat to high and cook for 10 minutes, stirring frequently and breaking up any lumps with your spoon or spatula.
- 6
Sprinkle in the black pepper, chilli powder, salt, Kashmiri chilli, turmeric powder, and coriander powder.
- 7
Stir thoroughly to combine and continue cooking for about 15 minutes, or until the oil begins to separate from the curry.
- 8
Crush the dried fenugreek between your hands and mix it into the curry along with freshly chopped coriander. Stir well to combine, then turn off the heat.