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Chicken Keema Recipe

Curried Ground Chicken with baby peas for reduced saturated fats

Traditionally, Keema is made with ground Mutton. Mutton is high in saturated fats. So, I have adopted the recipe to use ground chicken readily available in American Stores.

Ingredients

1. Canola: 2 teaspoons
2. Finely chopped red-onions (preferably ground): ½ Cup 
3. Garlic: 2 Large cloves peeled and minced

4. Finely chopped ginger: 1"x1"
5. Chopped Hari Mirch (Serrano Pepper): 1

Remove seeds and white membrane to reduce heat
6. Ground Chicken: 1½ Pound

7. Curry powder: 1 Tablespoon

8. Ground Cinnamon: ½ teaspoon

9. Ground Cloves: ¼ teaspoon

10. Ground black pepper: ½ teaspoon
11. Lal Mirch powder (Cayenne): ¼ teaspoon or to taste 
12. Salt: ½ teaspoon or to taste 
13. Tomato Puree: 1 Cup 
14. Dahi (Yogurt): ¼ Cup 
15. Water: ¾ Cup

16. Defrosted Baby green peas: 1 Cup

17. Chopped fresh Cilantro: 2 Tablespoons (Optional)

Method

1. Heat oil in a non-stick pan. Add onions. Sauté till clear (about 3 minutes). Add Garlic, Ginger and Serrano. Continue Sautéing about 90 seconds.

2. Add Chicken. Continue Sautéing breaking up the chicken, till the chicken starts to change color

3. Add Curry Powder, Cinnamon, Cloves, Black Pepper, Cayenne, and Salt. Continue Sautéing for one minute

4. Add Tomato Puree. Continue sautéing till it forms a mixture.

5. Stir in Dahi. Continue sautéing for 2 minutes
6. Add water. Bring to a near boil. Turn down heat to medium. Cover. Simmer covered for 20 minutes or till done. 

7. When chicken is tender, stir in baby peas. Bring it to a boil. Shut off heat. Do NOT cook peas for long time, they loose color and become mushy.
Garnish with fresh chopped Cilantro