Indo Chinese Style Chicken Kheema (Ground Chicken)

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Ground Chicken (Kheema) is quite versatile and can be used in many recipes. It requires very less cooking time. I often buy ground chicken since it’s lower in fat compared to ground beef and pork. I was bored with the regular Indian style Kheema Curry and wanted to try a new recipe. I thought of adding a few Chinese sauces like Soy Sauce and Chilly Garlic Sauce while making the curry. Surprisingly, it came out very well and we relished it. Here is the recipe for making a nice Indo Chinese style Chicken Kheema curry. This Chicken Kheema tastes yummy and goes well with Bread & Rotis. You can add this Chicken Kheema to any Pasta to make an excellent dish.

Ingredients

1. Ground Chicken – 1 lb
2. Fresh or Frozen Green Peas – 1/2 cup
3. Diced Onions – 1 large
4. Diced Tomatoes – 2 medium
5. Ginger Garlic Paste – 2 tbsp
6. Chicken/Meat Masala Powder – 2 tbsp (I used store bought Eastern Chicken Masala powder)
7. Black Pepper Powder – 1/2 tsp
8. Garam Masala Powder – 1 tsp
9. Soy Sauce – 2 tbsp
10. Hot & Sweet Tomato Chilly Sauce – 2 tbsp (I used Maggi brand)
11. Rice Vinegar – 1 tsp (optional)
12. Lemon Juice – 1 tbsp
13. Oil – 2 tbsp
14. Salt – to taste
15. Water – As needed

For Marinating Chicken

1. Chicken/Meat Masala Powder – 1 tbsp (I used store bought Eastern Chicken Masala powder)
2. Turmeric Powder – 1/2 tsp
3. Black Pepper Powder – 1/2 tsp
4. Soy Sauce – 1 tbsp
5. Red Chilly Garlic Sauce – 1 tbsp
6. Lemon Juice – 1 tbsp
7. Salt – to taste

Preparation Method

1. Wash the minced chicken thoroughly in a colander atleast 3 or 4 times and allow it to drain.
2. Marinate the ground chicken with the above ingredients and keep it aside for around 15-20 minutes.
3. Meanwhile, heat 2 tbsp oil in a wok and add onions. Saute till the onions become translucent.
4. Add the diced tomatoes along with salt and allow it to cook until pulpy.
5. Reduce heat and add ginger garlic paste. Stir fry for 2 minutes.
6. Add 2 tbsp chicken masala powder, 1 tsp garam masala powder, 1/2 tsp pepper pwder and saute for a minute.
7. Add the marinated ground chicken to the pan along with 1/2 cup water. Add salt to taste and mix everything well.
8. Cover and cook on medium heat for around 8-10 minutes. Open the pan and add soy sauce, rice vinegar and hot & sweet tomato chilly sauce.
9. Cover and continue cooking for another 5 minutes. Open the pan and add green peas. If the gravy has reduced, add 1/2 cup of water to the pan and mix well.
10. Continue cooking for around 5-8 minutes till the Minced Chicken is cooked and the gravy has reduced. Sprinkle lemon juice for an extra flavor.
11. Serve this Spicy Indo-Chinese Kheema along with any Bread or Rotis.

Note

• You can use any Sweet Chilly Sauce instead of Maggi Hot & Sweet Tomato Chilly Sauce.