Chicken Keema Curry/Minced Chicken Curry

This classic Keema curry with vegetables will satisfy everyone who wants easy one dish comfort meal on busy days. It’s a great crowd pleaser for an impromptu lunch or dinner idea. Traditionally it is served with any Indian flat bread with a salad on the side. For gluten free version it tastes fabulous with white or brown rice. 

All you need is very basic curry ingredients that are simple pantry staple at every Indian household. Fresh herbs, aromatic dry spices, juicy tomatoes nicely boost the flavor of the dish. The recipe calls vegetables but never go overboard with loads veggies. I use only peas, carrots and potato that are always on hand. But you can customize with choice of vegetables. This recipe is pretty much close to sloppy Joe’s and can be served on burger buns or slider buns as per liking. Low carb eaters will love to savor with zucchini or cucumber noodles. There are many ways to enjoy this dish.

Ingredients~

1 lb. minced chicken (thigh meat) 

1 cup diced potato 

1 cup chopped carrots

1 cup green peas

1 cup finely chopped onion

1 tbsp ginger paste  

1 tbsp. garlic paste 

1 cup chopped tomato

3-4 Thai green chilies, slightly slit

1 bay leaf

1/2 tsp. ground cumin powder

1 tsp. freshly ground coriander powder

1/4 tsp hot chili powder

1/3 tsp turmeric powder

3/4 tsp salt or as per taste

1 bay leaf

1 small cinnamon stick

5 tbsp oil

1 cup warm-hot water

A few sprigs of fresh cilantro

Juillened onion(optional)

For garam mashla~ 

4 green cardamom, 2 cloves, a small cinnamon stick grind together to a smooth powder

Method~

Heat a medium dutch oven or any heavy bottomed pan (2/2.5 -3 qt.) over medium-high heat. Stir minced chicken with salt, hot chili pepper and little turmeric powder until color changes and crumbly, for about 2 minutes. Remove from the pan and set aside. 

In the same pan add in bay leaf and cinnamon stick. potatoes and carrots. Sprinkle salt and turmeric. Stir fry on low heat for 2-3 minutes, then add in garlic ginger paste and keep stirring for one minute. Add in chopped tomatoes and other spices except cardamom mixture. Cook until tomatoes are soft, veggies are 70% done and no raw smell remains. 

Pour warm water, let it boil, add in semi cooked chicken, green chilies, peas and cook for 5-6 minutes until everything is cooked through. Check the gravy consistency as desired. Sprinkle garam moshla mixture and give it a good stir. Taste and adjust the seasonings. Garnish with cilantro leaves and red onions(optional). Serve with rice, roti or as is.