Chicken Keema

Name: Chicken Keema
Cook time: 40 min
Total time: 40 min
Cuisine: Malaysian
Ingredients: 400 g minced chicken; 3 medium potatoes, boiled, peeled and diced into 1 cm cubes; 100 g frozen garden peas; 1 green chilli, minced; ¾ cup loosely packed coriander leaves, finely sliced; 4 Tbsp vegetable oil; 2 medium onions, peeled and finely diced; 1 heaped Tbsp garlic ginger paste; 2 heaped Tbsp cumin powder; 1 Tbsp dried chilli paste/powder; 1 Tbsp dried chilli paste/powder; 1 Tbsp garam masala; 1 tsp turmeric powder; 1 heaped Tbsp meat curry powder; ½ tsp ground black pepper; 3 medium tomatoes, diced; 2 bay leaves; ¼ cup water; Salt to taste; A dollop of cream (optional)

Preparation info

Serves
8

Difficulty
Easy
Ready in
40 min

Appears in

Champur

By Jasvinder Karam

Published 2023

About

Keema means minced meat and is traditionally cooked with potatoes, peas and spices. It can also be used as filling for pies, samosas and curry puffs.

Ingredients

Meat

400 g minced chicken

Asia
Malaysia
Main course
Gluten-free

Method

Frying the Spice Paste

Heat the oil in a saucepan on medium heat and fry the onions until golden brown. Then add the garlic ginger paste and fry until light brown.
Add the cumin powder, chilli paste, garam masala, turmeric powder, curry powder, ground black pepper, tomatoes, bay leaves, water and salt. Sauté for 15 minut