Keema means 'minced meat'. It is typically made with minced lamb or goat and is a south-indian favorite. This is such a simple and quick curry with lots of flavor. The curry is not dry, but moist enough and a perfect accompaniment for roti and parathas. You will be surprised at how easy it is to make with different meats with the same base. If you are using any kind of red meat for the dish, make sure you pressure cook. And here goes the recipe,
1 lb ground Chicken(minced)
2 medium Onions (finely chopped)
2 medium Tomatoes (finely chopped/puréed)
1/2 cup Green Peas (frozen & thawed)
2 tsp Ginger (minced)
2 tsp Garlic (minced)
2 Green Chilies (minced)
2 tsp Coriander powder
1 tsp Cumin powder
1 tsp Red Chili powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
1 Bay leaf
1 inch Cinnamon stick
1 Black Cardamom
2 Green Cardamom
1/2 - 1 cup Water
2-3 sprigs Mint leaves (chopped)
4-5 sprigs Cilantro (chopped)
2 stalks Green onions (chopped)
2 tbsp Oil
- Heat oil in a pan at medium heat, add bay leaf, cinnamon. cardamoms and cloves followed by onions.
- Add green onions and green chilies, and saute along with little salt until it softens.
- Add ginger and garlic and cook until raw smell disappears.
- Now add mint leaves and cilantro and cook until onions are slightly browned.
- Add tomatoes and cook covered with lid until completely mashed up for 6-8 mins. Remove and cook until oil separates.
- Add turmeric powder, red chili powder, coriander powder and cumin powder. Cook for a couple of mins.
- Add the ground chicken and mix well with the masala.
- Add salt and green peas, mix well and saute for couple of mins.
- Add curry leaves, stir and pour the water and cook for 3-5 mins. Check salt for taste and switch off.
- Serve hot with roti or paratha.
- Ground chicken or turkey can be cooked in an open pan. But red meat like lamb or beef has to be pressure cooked.