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!