Chicken Keema Curry

A flavourful curry made with tender chicken mince, a freshly ground masala, and a hint of East Indian Bottle Masala — this dish is rich, satisfying, and perfect for a hearty meal.

Ingredients

For the Chicken Keema:

500 grams chicken mince (keema)

For the Ground Masala:

3 dry Kashmiri red chillies

3 cloves

2 green cardamoms

½ inch cinnamon stick

½ tsp peppercorns

½ tsp fennel seeds

1 tsp cumin seeds

1 small piece mace flower (javitri)

2 tsp ginger-garlic paste

1 medium onion, sliced

Grind all the above ingredients to a fine paste using just enough water.

For the Curry:

2 large onions, finely chopped

2 medium tomatoes, finely chopped

1 green chilli, finely chopped

1 tbsp ready-to-use pizza sauce

1½ tsp East Indian Bottle Masala powder

1 tsp white vinegar

Salt to taste

Oil as required

Method:

1. Heat oil in a pan and sauté the finely chopped onions until light brown.

2. Add the chopped tomatoes and cook until they turn soft and mushy.

3. Stir in the pizza sauce and green chilli. Mix well.

4. Add the ground red masala along with ½ cup water. Cook for about 2 minutes.

5. Add in the East Indian Bottle Masala powder and cook for another minute.

6. Add the chicken mince and mix well to coat with the masala.

7. Pour in 1 cup or 1½ cups water and cook until the keema is fully done. Adjust salt to taste.

8. Finally, stir in the vinegar and cook for a minute.

Note:

Salt was added towards the end as the ready-to-use pizza sauce already contains salt.

Perfect to pair with bread, soft bread rolls, or chapatis.