Chicken Keema Curry - Quick & Easy Indian Mince Recipe
Indulge in our Chicken Keema Curry at Infusion Village Restaurant. This flavorful dish transforms ground chicken into a spice-infused delight, perfect with soft pav or warm naan. Join us for an unforgettable culinary experience that will become a family favorite.
What is Chicken Keema?
Chicken keema, also known as chicken mince qeema or kheema, is a popular Indian curry made with minced or ground chicken. This flavorful dish combines aromatic spices with tender chicken mince, creating a comforting meal that’s both easy to make and incredibly satisfying.
How To Make Chicken Keema Recipe
Ingredients
- 500g ground chicken or chicken mince
- 2 tablespoons vegetable oil
- 2 medium onions, finely chopped
- 2 tomatoes, diced
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2-3 green chilies, finely chopped (adjust to taste)
- 1/2 cup frozen peas
- 2 tablespoons tomato paste
- 1/4 cup fresh coriander leaves, chopped
Spice Mix:
- 2 teaspoons garam masala powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
Whole Spices:
- 2 green cardamom pods
- 2 cloves
- 1 small cinnamon stick
Step-by-Step Instructions
- Heat oil in a large pan over medium heat. Add the whole spices (cardamom, cloves, and cinnamon) and let them sizzle for 30 seconds.
- Add the chopped onions and sauté until golden brown, about 5-7 minutes.
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- Add the ground chicken to the pan. Break it up with a wooden spoon and cook until it changes color and is no longer pink, about 5-7 minutes.
- Toss in the diced tomatoes and tomato paste. Cook for 2-3 minutes until the tomatoes start to break down.
- Add all the spice powders (except garam masala) and salt. Mix well to coat the chicken evenly with the spices.
- Pour in 1/2 cup of water and bring the mixture to a simmer. Cover and cook on low heat for 10-12 minutes, stirring occasionally.
- Add the frozen peas and garam masala powder. Cook for an additional 5 minutes until the peas are tender and the curry has thickened to your desired consistency.
- Garnish with fresh coriander leaves before serving.
Serving Suggestions
Serve your delicious chicken Mince hot with:
- Buttered pav (Indian bread rolls) for a classic keema pav experience
- Warm naan or roti
- Steamed rice
- A side of cooling raita
Tips for the Perfect Halal Chicken Mince
- For a homemade chicken mince, pulse boneless chicken pieces in a food processor until finely ground.
- Adjust the spice levels to your liking by increasing or decreasing the amount of chili powder.
- For a richer flavor, use a mix of chicken thighs and breast meat.
- Don’t rush the cooking process – allowing the keema to simmer helps develop its deep, complex flavors.
Storage and Meal Prep
Halal Chicken keema is perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze portions for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
Serving Suggestions
Serve your chicken mayo sandwich with:
- Hand-cut chips or crisps
- Mixed green salad
- Pickled vegetables
- Fresh fruit
- Homemade coleslaw
Nutrition Information (per serving, approx. 1 cup)
- Calories: 250
- Protein: 25g
- Carbohydrates: 10g
- Fat: 14g
- Fiber: 3g
- Sugar: 4g
Conclusion
Enjoy your homemade Indian-style chicken mince qeema curry! This easy-to-make, aromatic dish is sure to become a staple in your recipe collection. Whether you’re serving it as keema pav or alongside fragrant rice, this versatile curry is bound to satisfy your craving for authentic Indian flavors. Don’t forget to leave a comment and let us know how you liked it!
