Chicken Keema Curry

Ingredients

• 2 tbsp Ghee (unsalted)
• 3 tbsp Olive Oil (extra virgin, can substitute vegetable oil)
• 3 Bay Leaves
• 2 Cinnamon Sticks (about 2‑inch pieces)
• 4 Cloves
• 5 Cardamom Pods
• 1 Large White Onion (Spanish‑type, roughly 300 g, sliced thin)
• 1 tsp Salt (plus pinch for onions)
• 3 Garlic and Ginger Blocks (pre‑made blocks, roughly 1 tbsp each when grated)
• 2 Tomatoes (large, ripe, chopped)
• 0.5 tbsp Turmeric Powder
• 0.5 tbsp Cumin Powder
• 1 tbsp Coriander Powder
• 0.5 tbsp Chili Powder
• 1 tbsp Madras Curry Powder
• 3 Green Chilies (slit lengthwise, seeds optional)
• 1 pinch Black Pepper (freshly ground)
• 1 kg Chicken Mince (fresh or frozen, thawed)
• 1 cup Frozen Peas (thawed)
• 0.33 tbsp Garam Masala (about 1 tsp)
• 1/4 cup Fresh Coriander (Cilantro) (chopped for garnish)
• 200 ml Water (plus extra splashes as needed)

Instructions

1. Heat Ghee and Oil

   Add 2 tbsp ghee and 3 tbsp olive oil to the pan over medium‑high heat and let melt.

   Time: PT2M

2. Toast Whole Spices

   Add 3 bay leaves, 2 cinnamon sticks, 4 cloves, and 5 cardamom pods. Stir for about 30 seconds until fragrant.

   Time: PT0M30S

3. Sauté Onion

   Add the sliced large white onion and a pinch of salt. Cook, stirring occasionally, for 5 minutes until the onion softens and begins to sweat.

   Time: PT5M

4. Add Garlic‑Ginger Blocks

   Add the 3 garlic‑ginger blocks, increase heat slightly, and cook for 5 minutes, stirring, until the blocks break down.

   Time: PT5M

5. First Water Splash & Simmer

   Add a splash of water (≈2 tbsp), lower heat to medium, cover with the lid and simmer for 5 minutes.

   Time: PT5M

6. Add Tomatoes

   Stir in the chopped 2 large tomatoes, face‑down, and cook uncovered for 5 minutes until the skins start to separate.

   Time: PT5M

7. Mash Tomato‑Onion Mix

   Using a spoon or masher, gently mash the tomato‑onion mixture to achieve a semi‑smooth consistency.

   Time: PT2M

8. Add Ground Spices

   Stir in 0.5 tbsp turmeric, 0.5 tbsp cumin powder, 1 tbsp coriander powder, 0.5 tbsp chili powder, 1 tbsp Madras curry powder, and the sliced green chilies. Cook for 30 seconds.

   Time: PT0M30S

9. Water & Oil Separation Check

   Add another splash of water (≈2 tbsp), stir, and cook for 3 minutes until you see a thin layer of oil separating around the edges.

   Time: PT3M

10. Add Chicken Mince

    Add 1 kg chicken mince, break it up with the spoon, and sprinkle a large pinch of salt and a pinch of black pepper. Cook for 3 minutes, stirring constantly.

    Time: PT3M

11. Initial Simmer

    Reduce heat to medium, cover, and simmer for 10 minutes to let the meat release its moisture.

    Time: PT10M

12. Add Boiling Water

    Pour in 200 ml boiling water, increase heat to bring back to a gentle boil, then reduce to low‑medium and simmer uncovered for 25 minutes.

    Time: PT25M

13. Add Peas and Garam Masala

    Stir in 1 cup thawed peas and 0.33 tbsp garam masala. Continue simmering for another 15 minutes, stirring halfway.

    Time: PT15M

14. Final Simmer & Oil Separation

    Lower heat to low, cover, and simmer for a final 10 minutes until a clear oil layer appears on top.

    Time: PT10M

15. Garnish & Serve

    Turn off heat, sprinkle chopped fresh coriander over the keema, let rest 1 minute, then serve hot with rice or flatbread.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ghee: unsalted butter
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Large White Onion: yellow onion
• Instead of Salt: sea salt
• Instead of Garlic and Ginger Blocks: fresh minced garlic and ginger
• Instead of Tomatoes: canned diced tomatoes
• Instead of Chili Powder: paprika
• Instead of Madras Curry Powder: garam masala
• Instead of Green Chilies: jalapeño
• Instead of Chicken Mince: ground turkey, ground beef
• Instead of Frozen Peas: fresh peas
• Instead of Fresh Coriander (Cilantro): parsley

Equipment Needed

• Large Heavy‑Bottomed Pan or Dutch Oven
• Lid for Pan
• Wooden Spoon or Spatula
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Blender or Hand‑Mash Tool (optional)

Critical Steps — Do Not Skip

• Toasting whole spices until fragrant without burning.
• Achieving oil separation after adding ground spices – indicator of cooked spices.
• Ensuring chicken mince releases its moisture before adding water.
• Maintaining a gentle simmer to prevent the curry from drying out.

Chef Tips from the Video

• Toast whole spices in the oil first – this builds the flavor foundation.
• Use a splash of water when the garlic‑ginger blocks start to stick; it prevents scorching.
• For a smoother texture, blend the tomato‑onion base before adding ground spices.
• Finish with fresh coriander for a burst of freshness.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.

Freezer: Portion into freezer‑safe bags; freeze for up to 2 months. Thaw overnight in fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The keema can be made a day ahead; reheat gently on low heat with a splash of water.
• Freeze portions for quick meals; thaw in the refrigerator before reheating.

Frequently Asked Questions