Chicken Keema Curry Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
4 portions
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Calories
883 kcal
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Course
Main Course, Dinner
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Cuisine
Pakistani
Chicken Keema Curry Recipe
Description
This Chicken Keema Curry Recipe uses ground chicken cooked with a spice blend featuring turmeric, cumin, and Kashmiri red chili powder, which provides a vibrant color and moderate heat. The base of sautéed onions, garlic, and ginger forms a fragrant start, followed by the addition of yogurt that adds creaminess and slightly tangy flavor. Canned tomatoes contribute acidity and body, while diced red potato pieces cook within the curry to tender softness, absorbing the robust spices and meat juices.
The cooking method involves layering the aromatics and spices to deepen flavor before adding the protein and liquids. The result is a thick curry with a tender and moist texture from the minced meat and potatoes. Adjusting salt and chili levels lets the dish adapt to personal preferences.
This chicken keema is ideal served with plain rice, roti, or naan bread, making it suitable for lunch or dinner. Optional green chilies and cilantro garnish can provide extra brightness and heat according to taste.
Ingredients
- 1.1 ground chicken or chicken mince
- 1 onion peeled and chopped, medium
- 3 cloves garlic
- ½ inch ginger
- ¼ teaspoon Turmeric ground
- 1 teaspoon cumin powder
- ½ Kashmiri red chili powder see the note
- 5 tablespoons yogurt natural
- ½ cup chopped tomatoes canned
- ¾ - 1 teaspoon salt or according to taste
- 1 large red potato peeled (approximately 8 oz, or waxy potatoes
- ¼ cup neutral cooking oil generic cooking oil
- green chilies optional, sliced
- cilantro optional, sliced, or coriander leaves
Instructions
- Peel the garlic and ginger, then mince them into a paste. You can use a pestle and mortar, a food chopper, or just mince them as finely as possible using a kitchen knife. Set it aside.
- Heat the oil in a large cooking pan with a lid at medium-high heat. Then fry the chopped onion until light golden brown.
- Add garlic-ginger paste and continue cooking for about a minute.
- Then add turmeric powder, cumin powder, Kashmiri red chili powder, and salt. Stir well and continue frying for about a minute until the spices release an aroma.
- Put the ground chicken into the spices and cook until the meat turns opaque.
- Stir the yogurt into the chicken and let it cook for about 2 minutes until the chicken absorbs the yogurt.
- Next, stir in the canned chopped tomatoes.
- Lastly, you add the potatoes. Stir, put the lid on, and let everything cook at medium-high heat until the potatoes are cooked through. Do take care and stir every now and again to make sure the chicken won’t get burned at the bottom.
Notes
- If Kashmiri red chili powder is unavailable, substitute with cayenne or regular red chili powder for heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4portions
Amount Per Serving
Calories 883 kcal
% Daily Value*
| Serving | 4portions | |
| Calories | 883kcal | 44% |
| Carbohydrates | 9g | 3% |
| Protein | 90g | 180% |
| Fat | 55g | 85% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 430mg | 143% |
| Sodium | 831mg | 35% |
| Potassium | 2859mg | 61% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 112mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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