Chicken Kheema is my children's favorite Indian dish. They are happy to eat this all week if I let them. Its another very simple dish to make and tastes great.
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| Chicken Kheema Curry |
Chicken Kheema can be made in a pressure cooker or in a saucepan.
Ingredients
1.5 - 2 lbs Ground Chicken1 Big Onion - Diced
2 Medium Tomatoes - Diced
2 Medium Sized Potatoes
2 Tablespoons Oil (Canola or Olive Oil)
2 Cloves
2 Pieces of Cardamon
1 Cinnamon Stick
1 Bay Leaf
2 Tablespoon Shan Kheema Curry
1 Tablespoon Minced Ginger
1 Tablespoon Minced Ginger
1 Tablespoon Minced Garlic
1 small can (8oz) of Tomato Sauce
2 Teaspoons Chili Powder
1 Teaspoon Salt
1/2 Teaspoon Turmeric Powder
1/2 Teaspoon Garam Masala
1/2 Teaspoon Coriander Cumin Powder
1/4 Cup Chopped Cilantro for tasteMethod - Preparation
1) Buy 1.5 - 2 lbs of Ground Chicken, You can use just white meat or a mix of chicken meat, it doesn't matter
2) Simply rinse the meat and put it in a strainer to release any excess water. The meat does not need major cleaning, just a simply rinse is fine.
2) Simply rinse the meat and put it in a strainer to release any excess water. The meat does not need major cleaning, just a simply rinse is fine.
3) Dice your Onion. (I usually just blend it in a blender, its a fast process)
4) Dice your tomatoes into small pieces. If you want you can blend this too, but i like to see my tomatoes so i just dice it
5) Peel your potatoes, and cute them into 6 pieces each. After washing them, place them in a bowl filled with water. You will be using the potatoes later so you do not want them going black from the starch.
Method - Lets get cooking
6) Pour your Oil into a Pressure Cooker or a Saucepan, make sure your saucepan is a decent size (Medium to Large), as your pot will fill up quickly
8) 30 Secs after added the above add in your Diced Onion. Fry the onion for 3-4 minutes or so until they are almost caramelized. Slightly brown is good, you don't need to fully caramelize them.
9) Add the diced Tomatoes, Fry for another 3-4 minutes
10) Once you have a decent mixture, add in minced Ginger and minced Garlic and fry for 1-2 minutes with the Onions and Tomatoes. You will start to get a nice aroma.
12) Add in the whole can of Tomato Sauce into the mixture. This will make a nice thick gravy like texture.
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| Mixture after the Tomato Sauce is Added |
13) Add you Ground Chicken to the mixture and stir, until all the Ground chicken is covered by the mixture.
Cover the Chicken and let it boil for a few minutes. Open the cover and stir the meat every so often, breaking the kheema as you go. I like my kheema small, so I crush my meat into little chunks with my spoon as i stir. Some people like big bits of meat.
Cover the Chicken and let it boil for a few minutes. Open the cover and stir the meat every so often, breaking the kheema as you go. I like my kheema small, so I crush my meat into little chunks with my spoon as i stir. Some people like big bits of meat.
14) Once the chicken looks like the top layer is beginning to cook then add your cut Potatoes to the Mixture. Stir and Cover for 2 minutes or so
15) After a couple of minutes open the Pan, and pour in some water. I would say about 1 - 1 1/2 cups or so. Stir again and cover the Saucepan or Cooker. Let the Chicken cook for approx 20 minutes or so. (If you use a Pressure Cooker let it whistle for 2-3 whistles).
You can adjust on how much water you add based on the gravy you like, and how thick you want the gravy. Keep in mind, some of the gravy will evaporate while cooking.
16) Sprinkle Cilantro on top as a Garnish.
NOTE: All measurements are an estimate, please use your own judgement call when you are cooking
Serve with Rice, Naan or Roti
Enjoy !!!
