In the cooking world, it’s always a good idea to familiarize yourself with a recipe that can be used in multiple dishes. This Chicken Keema recipe is extremely versatile and can be used as a stuffing for potato cutlets, paratha rolls and Samosas, layered in lasagna and tacos or eaten as is with rice or naan. It is packed with delicious flavors and the texture is moist but with a bite to it. What really exemplifies this Chicken Keema recipe is the addition of tomatoes and tomato paste, which gives the Keema a beautiful color and a subtle sweetness. Freshly chopped mint leaves sprinkled-in towards the end of the cooking process infuses yet another delicate but intensely aromatic flavor. The combination is simply yummy!
Chicken Keema – ‘Chicken Mince’
This Chicken Keema is a simple but very versatile recipe that can be layered and incorporated in multiple other dishes. The use of cumin, coriander, tomatoes and fresh mint leaves infuse the chicken mince with a flavor profile that is extraordinary. Moist, yet still with a bite to it, this recipe will surely become a go-to staple in your cooking journey!
Servings: 6
Ingredients
- 2 lbs ground chicken
- 3 tbsp grapeseed oil *or Canola oil
- 2 small yellow onions *or 1 large onion, thinly sliced
- 2 small tomatoes *chopped
- 2 tsp tomato paste
- 1 tsp fresh ginger paste
- 1.5 tsp fresh garlic paste
- 1 tsp Kashmiri Lal Mirch
- 1/2 tsp chili powder
- 1/2 tsp turmeric powder
- 3/4 tsp cumin powder
- 1.5 tsp coriander powder
- 1 tsp Kosher salt *or to taste
- 1 cup coriander leaves *stemmed, rinsed and chopped
- 1.5 cups mint leaves *stemmed, rinsed and chopped
Instructions
- Rinse the ground chicken with cold water and remove all excess water. Place chicken in a sieve with bowl underneath so all excess water can be drained properly. Set aside.
- In a heavy-bottomed cooking vessel (a dutch oven works well), heat the oil on medium high heat. Once oil is hot, add the sliced onions and saute for 10-15 minutes until onions are caramelized to a light golden color. Turn heat to medium and add the ginger and garlic pastes, mix well and continue to saute for 4-5 minutes.
- Now add the chopped tomatoes and mix well. Turn heat to medium low, cover and cook for 10 minutes until tomatoes are softened.
- Uncover, turn heat to medium and now add the cumin and coriander powders and saute for an additional 4-5 minutes. You may add 1 tsp water to prevent burning of the spices. Then add the chili powder, turmeric powder, Kosher salt and Kashmiri Lal Mirch and mix well. Saute for 3-4 minutes and then add the tomato paste and mix well to incorporate. Cook the tomato paste and spice mixture on medium heat for 5-7 minutes.
- Now add the ground chicken, and with heat still on medium flame, mix well with wooden spoon, making sure to incorporate the onion/tomato and spice mixture thoroughly. Continue to mix for 5-7 minutes until chicken changes color and water is released. Then turn heat to medium low, cover pot and let cook for 40 minutes (stirring half way, or as needed).
- Uncover pot, turn heat to medium high and continue to cook chicken Keema for an additional 7-10 minutes until oil is released and you notice a golden brown color/caramelization of the chicken meat. Now add the freshly chopped coriander and mint leaves, mix well, continue to saute for 2-3 more minutes and then turn off heat.
- Chicken Keema is now ready to serve in an abundance of ways! Enjoy with parathas, naan, rice or use as a stuffing or layered in numerous other dishes (recipes to follow soon!). Nosh Farma'aiye!