Chicken Keema Curry
This chicken keema curry is one recipe you want to try during your busy mid-week. It’s simple, easy, and quick to make. Yet, it offers a satisfyingly delicious meal.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.1 ground chicken/ chicken mince
- 1 medium onion (peeled and chopped)
- 3 cloves garlic
- ½ inch ginger
- ¼ teaspoon ground turmeric
- 1 teaspoon cumin powder
- ½ Kashmiri red chili powder (see the note)
- 5 tablespoons natural yogurt
- ½ cup canned chopped tomatoes
- ¾ - 1 teaspoon salt (or according to taste)
- 1 large red or waxy potatoes (peeled (approximately 8 oz))
- ¼ cup cooking oil
- Green chilies (optional, sliced)
- Cilantro/ coriander leaves (optional, sliced)
Instructions
- 1
Peel the garlic and ginger, then mince them into a paste. You can use a pestle and mortar, a food chopper, or just mince them as finely as possible using a kitchen knife. Set it aside.
- 2
Heat the oil in a large cooking pan with a lid at medium-high heat. Then fry the chopped onion until light golden brown.
- 3
Add garlic-ginger paste and continue cooking for about a minute.
- 4
Then add turmeric powder, cumin powder, Kashmiri red chili powder, and salt. Stir well and continue frying for about a minute until the spices release an aroma.
- 5
Put the ground chicken into the spices and cook until the meat turns opaque.
- 6
Stir the yogurt into the chicken and let it cook for about 2 minutes until the chicken absorbs the yogurt.
- 7
Next, stir in the canned chopped tomatoes.
- 8
Lastly, you add the potatoes. Stir, put the lid on, and let everything cook at medium-high heat until the potatoes are cooked through. Do take care and stir every now and again to make sure the chicken won’t get burned at the bottom.