Ingredients
Method
- Heat the oil in a large wok or pan and add the onion. Sauté on a medium flame until they turn translucent, about 5 minutes. Add the garlic and ground chicken. Mix well, breaking the ground chicken down as it cooks. Let this cook together for about 10 minutes, mixing occasionally.
- Next add the whole spices, ground spices and water. Mix well and sauté for a couple minutes, then add the pureed tomatoes. You can also just dice the tomatoes instead pf pureeing. Mix well and continue to cook on a medium low flame covered for about 10 minutes. Check on the chicken occasionally to make sure it's not sticking to the bottom or burning.
- Once the oil separates and most of the water has dried up you can add the green chillies. If you want the chicken to be spicy you can thinly slice the chillies and add them. If you just want a mild spice simply cut the chili sin half lengthwise and add them to the chicken. Mix in to let the flavors infuse. Garnish with ginger and coriander to serve.
- Serve with naan or roti. This goes great with sliced onions.
Notes
Variations. Adding vegetables like potatoes or peas can make this chicken keema even more flavorful. For potatoes, chop them into 1/2 inch pieces, soak in water and drain before adding to the keema. Add them before you add the tomatoes so they cook through.
As for the peas add them halfway into the cooking so they don't turn to mush.
You can use the same recipe for ground beef or lamb, just adjust the spices according to your personal preference.
Spice level. If you're making this for kids you can deseed the green chillies or omit them completely. I prefer a balanced salt and spice level. If you prefer more salt or spice taste and adjust accordingly.