Chicken Keema
Ingredients
- 2 tbsp oil canola, sunflower or vegetable
- 1 1/2 medium sized onion chopped in half rings
- 2 tsp ginger/garlic paste can be found in any Indian/Pakistani grocery store. Alternatively, just use 1 tsp crushed ginger and 1 tsp crushed garlic
- 3 cloves
- 2 black cardamom pods
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp cumin powder
- 2 lbs ground chicken or beef
- Salt to taste
- 3 tomatoes de-seeded and roughly chopped
- 1/4 tsp garam masala powder optional
- 1 green chili finely diced (optional)
- 1 tbsp cilantro finely diced (optional)
Instructions
- Heat oil in a medium-sized, deep non-stick pan. Add chopped onions and brown them on medium-low heat till they are limp, about 20 minutes.
- Add the ginger/garlic paste and stir for a few seconds on low heat.
- Add ground spices and let them simmer for a few seconds.
- Add ground meat, salt and tomatoes. Stir till well-mixed and cover with lid. Cook on medium-low heat for 15 minutes.
- Remove lid and stir for an additional 10 minutes to let the water dry out. Remove from heat.
- Dust with a pinch of garam masala and garnish with finely chopped green chillies and cilantro.
Notes
Serve with rice or roti/chapati. In this case, we had it with a delicious batch of bhatooras.