Chicken keema curry
Curries With Bumbi · ♥ 855 likes · 14.2K views · 6 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tbsp ghee
- 2 tbsp oil
- 200 g onions
- 33 g ginger paste
- 28 g garlic paste
- 650 g ground chicken
- 338 g potatoes
- 100 g plain unflavoured yogurt
- 1 tsp smoked sweet paprika
- 1 whole dry bay leaf
- 1 inch cinnamon stick
When hot, lower to low and add the bay leaf and an inch of cinnamon stick.
Ghee, oil and whole spices
Add the finely chopped onions and fry on medium-high until slightly browned, not dark brown.
- green chilies
Add the ginger-green chili paste and garlic paste and fry on medium heat 2 to 3 minutes.
Add the ground chicken and fry on medium-high until creamish in colour, not dark brown, so it stays juicy.
Add the potatoes cut into small cubes and fry with the chicken 4 to 5 minutes on medium-high.
- 2 tsp Kashmiri red chilli powder
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 2 tsp ground coriander
- ¼ tsp coarsely ground black pepper
- ¼ cup water
Mix room-temperature yogurt with the chilli powder, turmeric, cumin, coriander, black pepper, smoked paprika and a quarter cup of water to a smooth paste, whisking well so it does not split.
Lower the heat, add the yogurt spice mix, stir well, then raise to medium.
- 2 tsp salt
- 1 tsp sugar
- 1 tsp ghee
Add the salt, sugar and a heaped teaspoon of ghee; cover on medium-low for 5 minutes.
Smoked paprika, salt and sugar
- 1 cup hot water
- ½ cup hot water
Add about a cup of hot water, cover and cook on low 15 minutes, stirring now and then; add another half cup of hot water for more gravy and simmer.
- 1 tsp dried fenugreek leaves
- 1 tsp shahi garam masala powder
Taste and adjust the seasoning; add the crushed fenugreek leaves and shahi garam masala.
- coriander stems
- ¼ cup frozen green peas
Add chopped coriander stems and the frozen peas; cover on medium-low 5 minutes.
Finish with more coriander leaves; a little heavy cream is optional. Serve with hot rice, roti, naan or paratha.
Finishing and serving