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Chicken Keema

20m
Serves 1
facebook.com

Chicken Keema

facebook.com
20m
Serves 1

Directions

  1. 1Heat oil and butter in a pan over fairly high heat.
  2. 2Add diced onions and keep them moving until golden but still with a bit of bite.
  3. 3Once onion edges start to curl, stir in 1 teaspoon of whole cumin and mix quickly.
  4. 4As soon as the cumin aroma is noticeable, stir in about 1 heaped tablespoon of ginger and garlic and let it go golden.
  5. 5Stir in about 3 tablespoons of tomato passata and let it cook out a little.
  6. 6Add your spices. If hard to mix, add a splash of water to help.
  7. 7Chuck in green chillies (if using) along with 1 kilogram of chicken keema and mix well into the masala base.
  8. 8Once chicken keema is mixed and starts to release water, stir in 1 teaspoon of red chilli flakes if desired for an extra punch.
  9. 9Keep cooking and moving the keema until all the water has evaporated and the chicken keema bits are sealed.
  10. 10Continue cooking the keema for a little longer after the water has cooked away to further develop flavors. Add a bit more water if more moisture is desired.
  11. 11Stir in fresh coriander when it has cooked out a little.

Ingredients

  • oil
  • butter
  • diced onions
  • 1 teaspoon whole cumin
  • 1 heaped tablespoon ginger and garlic
  • 3 tablespoons tomato passata
  • spices
  • splash water
  • green chillies
  • 1 kilogram chicken keema
  • 1 teaspoon red chilli flakes
  • coriander

Tips

  • Keep the heat fairly high when cooking onions to get them golden with a bit of bite, and keep them moving to ensure even browning.
  • Add whole cumin after onions to prevent burning and spoiling the taste.
  • Add a splash of water when mixing spices if there isn't enough oil to help them combine.

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