Friday, October 9, 2015

Chicken Keema Curry

Preparation and cooking time: 40 minutes
Serves: 4-5 persons
300 gm. Minced chicken (Keema)
One big onion finely chopped
200 ml tomato puree
6 garlic clove (to make 5cc garlic paste)    
About 1 cm ginger (to make 5cc ginger paste)
2 chopped green chilies
4 cc turmeric powder
5 cc coriander powder
5 cc cumin powder
2.5 cc red chili powder
2.5 cc Indian Garam masala powder
8 cc salt (or according to taste)
2 cc fennel seeds 
1 cm cinnamon stick 
3 green cardamoms
4 cloves 
60 cc oil (vegetable or olive oil)
Green coriander leaves for garnishing 
300 ml water

Heat oil in a pan. Add cinnamon stick, green cardamoms, clove, and fennel seeds; and fry for about 30 seconds.

Add green chilies and chopped onions. Sauté till onions turn transparent.

Add ginger and garlic paste. Sauté further for another 3 minutes.

Add the minced chicken and turmeric powder; cook for 5 minutes on medium heat. Stir in between.

Add all spices coriander powder, cumin powder, red chili powder, and salt. Mix it well.

Add the tomato paste and cook for 3 minutes on medium heat.

Add 300 ml water and mix it well. Cover the pan and cook for 8-10 minutes on medium heat. Stir in between.

Remove the lid and add Garam Masala, mix it and add green coriander leaves to garnish.

Serve with Roti or Naan.