Chicken Kheema Curry

When it comes to cooking, most of us love One-Pot dishes. Atleast, I do. It saves me time specially with Indian recipes where you have a lot of sauteing and stir frying. Ground Chicken/Meat is an excellent choice for One-Pot curries. Here is an easy recipe using Ground Chicken (Kheema/Keema). You can try the same recipe with Ground Beef/Lamb/Turkey and so on.

Indian Chicken Kheema Curry

Ingredients

1. Ground Chicken (Kheema) – 1 lb
2. Diced Tomatoes – 1 medium
3. Diced Onions – 1 large
4. Finely Minced Ginger – 1″ piece
5. Finely Minced Garlic – 4 cloves
6. Ginger Garlic Paste -1 tbsp
7. Curry Leaves – A sprig
8. Chopped Cilantro/Coriander leaves – A few
9. Turmeric Powder – 1/4 tsp
10. Chicken/Meat Masala Powder – 2 tbsp ( I use Eastern brand)
11. Coriander Powder – 1 tbsp
12. Red chilly powder – 1 tsp (Alter according to your spice tolerance)
13. Pepper Powder – 1/2 tsp
14. Homemade Garam Masala Powder – 1 to 2 tsp
15. Salt – to taste
16. Vinegar or Lemon Juice – 1 tsp
17. Water – 1 cup

Preparation Method

1. Marinate the ground meat (kheema) with ingredients listed from 3 – 15 and refrigerate it for atleast 30 minutes.
2. Transfer the marinated meat mixture and the chopped tomatoes into a pressure cooker. Add 1 cup of water and more salt if needed.
3. Pressure cook on medium heat for around 10 minutes or for 2-3 whistles.
4. When the pressure subsides, open the pan and stir the minced meat breaking up any pieces sticking together. Saute on medium heat for 5 more minutes so that the gravy thickens.
5. Alternatively, you can slow cook the ground chicken in a covered non stick pan for 25-30 minutes, stirring occasionally.
6. Serve this Spicy Chicken/Meat Kheema along with any Bread or Rice.

Note

• Ground Beef/Lamb takes more time to cook. It is better to slow cook Beef/Lamb for around 45 minutes so that the flavors are well absorbed.

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