Chicken Keema or Minced Chicken Curry


Chicken Keema or Minced Chicken Curry is made of Chicken mince. Keema is a common and easy meat curry with its base from North India.The customary method of minced meats is mutton, from the meat of a lamb, cooked with liver or vegetables like peas and potatoes as well as an assortment of Indian spices called garam masala, creating a taste that is widely famous as Indian curry. This curry can be eaten with Roti or flatbread, made into kebabs on a skewer, stuffed in a samosa or a parantha.

Keema has been prepared in India since generations, but its precise origin is hazy. One of the key benefits of Chicken keema is that it can be cooked in one pot in not more than 15 minutes (good for singles, isn’t it?).

Minced Chicken cooks faster and is healthier than red meat. Into the pan go chopped onion, garlic, peas, tomatoes and chillies. Some add diced potatoes at this point but I do not.Garam masala or Indian spices go well with the mince. My son loves any kind of boneless chicken and he always asked for keema. I used to add liver to the curry and garnished with boiled egg slices.

It was my brother’s birthday on the 26th and I made Chicken Keema or Minced Chicken Curry for him and my sister-in-law.



1/2 kg minced chicken

1 cup shelled green peas

2tbsp oil

4 cloves

A small piece of cinnamon

4 peppercorns

1 black cardamom

2 Star anise

1 grated or finely chopped onion

1 tsp ginger-garlic paste

2 green chillies

1 cup tomato puree

2 tbsp yoghurt

Salt to taste

1 Tbsp garam masala powder

1/2 tsp turmeric

1/2 tsp chilli powder

1 tbsp kasuri methi or dried fenugreek leaves

1 Tbsp chopped coriander leaves


Heat the oil in a heavy-bottom pan and add the cloves, cinnamon, peppercorn, cardamom and star anise.

Add the garlic, ginger paste and sauté. Add the onions and the Kasuri methi, and stir-fry till the fat separates.

Add the turmeric and chilli powder and then the tomato puree. Continue to stir-fry till the oil leaves the sides. Add the yoghurt; it gives a unique blend to the masala.

The Onion-ginger-garlic-tomato paste should be cooked well or else the raw taste will make the curry taste bad.

Increase heat to high and add the chicken mince and the peas. Stir till the mince is done, and then lower heat and sauté till cooked through.

Serve Chicken Keema or Minced Chicken Curry, hot, garnished with chopped coriander leaves with steamed rice, roti, parantha or bread.



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