Friday, January 23, 2015

Chicken Keema Curry (Minced chicken)


Minced chicken: 250 gm
Cooking oil: 3 tsp.
Bay leaf: 1
Green cardamom seeds: 2 cardamom
Cumin seeds: 1/2 tsp.
Cloves: 2
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Green chilli (chopped): 1
Turmeric powder: 1/2 tsp.
Red chilli powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
A pinch of asafoetida
Milk: 1/2 cup
Tomato (chopped): 1
Salt to taste
Sugar: 1 tsp.
Lemon juice: 1 tsp.

  1. Heat oil and add bay leaf, cumin, cardamom seeds and cloves. When they splutter, add the chopped onions and fry until they are transparent.
  2. Add the ginger-garlic paste and green chilli. After 30 seconds add turmeric powder, red chilli powder, cumin powder, coriander powder and asafoetida. Mix everything well and let cook for about 2 minutes.
  3. Add the milk and mix well. Let cook for about 2 more minutes and add the tomatoes and salt. Let cook till the tomatoes are soft and mushy.
  4. Add sugar and lemon juice, stir and add the chicken. Mix well and cook for about 2 minutes. 
  5. Add half a cup of water, mix and cover for 15 minutes on medium flame. Remove cover, cook for another 2-3 minutes and turn off the flame. Serve hot.

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