Chicken Keema Masala Curry
How to make the best healthy Chicken Keema recipe. Our easy Indian dry masala curry features chicken mince, tomato, onion, chili and spices.
Servings: 4
Calories: 287kcal
Equipment
- Wok or Large Skillet
- measuring cups
- measuring spoons
- French knife
- Wooden spoon
Ingredients
- 2 tsp Ghee
- 1 tsp Canola Oil
- 1 tsp Cumin Seeds
- 1 tsp Peppercorns
- 1 tsp Coriander Seeds
- 1 Cinnamon Stick
- 1 Red Onion finely chopped
- 1 tsp Grated Ginger
- 1/2 tsp Crushed Garlic
- 2 Green Chilies chopped
- 1/2 tsp Red Chili Powder
- 2 tbsp Tomato Paste
- 400 g Ground Chicken
Garnish
- 1/4 cup Cilantro chopped
- 15 Mint Leaves chopped
Instructions
- Heat the ghee and oil together in a shallow saucepan or wok with a lid over medium heat. When hot, add the cumin, black peppercorns, coriander seeds and cinnamon and fry for 30 seconds or until they start to sputter. Add the onion, ginger, garlic, green chilies and cook for 5-7 minutes until the onions are light brown around the edges.
- Add the red chili powder, tomato paste and ground chicken and stir fry for 10-15 minutes until all the water evaporates and the chicken is cooked through. Season with salt before turning off the heat.
- Garnish with chopped cilantro and mint and serve hot with naan or rice.
Nutrition
Calories: 287kcal | Carbohydrates: 7.9g | Protein: 30.5g | Fat: 14.7g | Saturated Fat: 5.8g | Cholesterol: 104mg | Sodium: 144mg | Potassium: 500mg | Fiber: 2g | Sugar: 3.3g | Calcium: 51mg | Iron: 3mg
