Don’t keep the keema too dry. Chicken Keema Recipe. If you like dry keema matar then simply plate out and garnish with ginger, coriander and chillies. How to reduce spiciness in Indian food? A dhaba style keema matar that tastes great with garlic naan or zeera rice. To roast just add cumin and coriander in a pan and dry roast on medium heat. I used frozen peas that quickly get tender. (However, you can also you store-bought fried onions. A light gravy as shown in the picture above is best as it allows the naan to get moist and doesn’t give a dry bite. Next, add mincemeat and yogurt. You’ll find step by step pictorial and videos here. Minced meats are so versatile right guys? Cook for 5 minutes on medium heat. Wash mince meat and put in a strainer to drain excess water, set aside. Keema matar tastes great with all Indian flatbreads but I assume garlic naan is the best option. You can use chopped tomatoes too but tomatoes pureed give smoother gravy. Avoid high-fat mince, as it can give a very annoying fat smell. And so is the chicken keema or chicken mince. However, the roasted spices that we are using in the curry are quite aromatic and can definitely cover a little mince smell. Your email address will not be published. Chicken Keema Masala Curry with Mixed Vegetables with step wise photos and instructions. Keema means mince of any meat usually (beef, mutton, lamb, or chicken). Required fields are marked *. thinly sliced or ½ cup fried onions (see notes 1), dry roasted and grounded or ¾ tablespoon cumin powder (see notes 3), dry roasted and grounded or ¾ tablespoon corriander powder. Adjust heat as needed. Cover and let it cook another 7-10 minutes until peas are cooked. If you are looking for another side to serve along keema matar, any lentil curry would pair well, like this moong/masoor dal. I’m a passionate foodie who focusses on South Asian Foods along with fusion food recipes, world food, baking, and so on. Give it a stir and immediately add the tomatoes. Filed Under: Mince recipes, Ramadan Recipes, Recipe 52 Tagged With: Keema Matar Recipe, keema recipe, Mince Meat Recipes, Pea, Your email address will not be published. Notify me of follow-up comments by email. Then ground into a fine powder. Let spices sizzle for few seconds then mix in tomatoes. Serve with lemon wedges. Cool it down! Remove from pan and cool. In this dish, vegetables like Carrots, Bell Peppers, Peas, Potatoes and Onions are cooked with Chicken Keema (Minced chicken) in Ginger paste and spices. It is always better to use pre-boiled peas as cold storage and non-seasonal pea can take very long to cook. Follow the same recipe, just substitute Chicken with Soya. If you like a little gravy in your keema add about ½ – ¾ cup water, Bring curry to boil and then simmer for 5 minutes. Mix in peas and cook for 7 minutes until mince and pea are cooked. Share it! I love to help! Use roasted cumin and coriander for best taste, for this always keep a jar of pre-roasted and grounded spices to ease daily cooking. https://yummyindiankitchen.com/chicken-keema-recipe-hyderabadi-keema-curry See the onions are just golden and not too dark or burnt. Fry onions on medium heat with frequent stirring for evenly fried onions. A tasty yet flavorful recipe of chicken meatballs cooked in Indian gravy and flavored with aromatic spices. A delicious keema begins with golden fried onion. Chicken Keema is an Indian and Pakistani dish made from ground chicken, aromatic and earthy spices, tomatoes, green chili, onion, and many more flavor-enhancing ingredients.If you never had chicken keema (also written as chicken Qeema), let me tell you that its texture is similar to Sloppy Joes, but the taste is entirely different.You can use it in making Samosa. It is a very simple and easy recipe. If the curry is dry add half cup or more water to adjust the consistency of mince curry to personal preference. (Skip adding water if you like dry gravy.). Cook for 5 minutes on medium heat. Garnish with sliced chilies, fresh coriander, and ginger slices. Traditionally keema is made from minced… Cook for 2-3 minutes. If peas are not in season, then boil peas separately until soft before adding to the gravy. Once onions are golden add the spices. Usually, in Indian homes, rice and naan both are be served with keema matar. Had some leftover minced chicken (keema) in my refrigerator and cooked up my CHEF'S signature dish- Chicken Keema kofta Curry. Fry for few seconds. It is also spelled as qeema, kheema by some. Add tomatoes and salt, mix well and cover. The Keema Matar is the most common Indian mince and pea curry with its origin in India, and Pakistan. Make sure your peas are fresh and not from cold storage. Onion, Tomato, and Curd – The base of this delicious and spicy curry is made from tomato and onions. Fry the onions in oil on medium heat until golden brown. In winters, when fresh pea is plenty, it is a must-have in non-veg Indian homes. Taste is always enhanced. Pakistani Chicken Biryani Recipe with tips, Pakistani Chicken Karahi Recipe | Step by step, Pakistani Food Dishes, 70+ Traditional & fusion Recipes, Orange Peel Tea Recipe| Orange Peel chai (Indian milk Tea), Use 20% fat beef or mutton/lamb mince, as little fat is essential in mince curry. Chicken – For the Keema, I have used Chicken here, but you can also use Minced Mutton or Mutton Keema to make this delicious dish..