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Delicious Chicken Kheema Curry With Kappa Chenda Puzhangiyathu

If you have tried Beef Kheema then you need to try out Chicken Kheema as well.

Chicken Kheema Curry

Chicken Kheema Curry

Ingredients

  • Ground Chicken (Kheema) – 1 lb
  • Diced Tomatoes – 1 medium
  • Diced Onions – 1 large
  • Finely Minced Ginger – 1? piece
  • Finely Minced Garlic – 4 cloves
  • Ginger Garlic Paste -1 tbsp
  • Curry Leaves – A sprig
  • Chopped Cilantro/Coriander leaves – A few
  • Turmeric Powder – 1/4 tsp
  • Chicken/Meat Masala Powder – 2 tbsp
  • Coriander Powder – 1 tbsp
  • Red chilly powder – 1 tsp (Alter according to your spice tolerance)
  • Pepper Powder – 1/2 tsp
  • Homemade Garam Masala Powder – 1 to 2 tsp
  • Salt – to taste
  • Vinegar or Lemon Juice – 1 tsp
  • Water – 1 cup

READ ALSO: Delicious Beef Kheema With Methi Roti For Breakfast

Method

  • Marinate the ground meat (kheema) with ingredients listed from 3 – 15 and refrigerate it for at least 30 minutes.
  • Transfer the marinated meat mixture and the chopped tomatoes into a pressure cooker. Add 1 cup of water and more salt if needed.
  • Pressure cook on medium heat for around 10 minutes or for 2-3 whistles.
  • When the pressure subsides, open the pan and stir the minced meat breaking up any pieces sticking together. Saute on medium heat for 5 more minutes so that the gravy thickens.
  • Alternatively, you can slow cook the ground chicken in a covered non-stick pan for 25-30 minutes, stirring occasionally.
  • Serve this Spicy Chicken/Kheema with Kappa Chenda Puzhangiyathu 

Notes

  • Ground Beef/Lamb takes more time to cook. It is better to slow cook Beef/Lamb for around 45 minutes so that the flavours are well absorbed.

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