Dry Chicken Keema curry with potatoes

This is a recipe I learnt from my mom very recently. The simplicity of this dish is simply outstanding which makes it perfect for beginners.


Ingredients:

Chicken Mince (Keema) - 500 gms
Potato - 1 large chopped into small
Onion - 2 medium chopped finely
Ginger Garlic paste - 2 teaspoons
Green Chilies - 2 to 3 ( or more if you want to increase the heat) chopped
Tomato - 1 chopped finely
Pepper Powder - 1 to 2 teaspoons
Salt to taste
Oil - 2 tbsp

Optional Ingredients:

Chopped Coriander (3 to 4 teaspoons )
Chopped Mint ( 3 to 4 teaspoons )

The optional ingredients are simply flavour enhancers. You may choose to ignore it completely.

1. Pressure cook the chicken mince in 3 cups of water and 1 teaspoon of salt for 1-2 whistles. Let the pressure settle down completely. Once done, open the pressure cooker and boil the chicken till most of the water evaporates completely. Be careful to keep an eye on the chicken here because it may get burnt if the flame is on even after the water has evaporated.

2. In a non stick pan pour 1 tablespoon of oil and fry the chopped potatoes on medium heat for 2-3 minutes. Make sure that the potatoes don't get burnt. Once done set aside.

3. In the same pan, add the remaining oil and heat it. After this, put the chopped onions and chilies into the pan. Be sure to saute this on a slow flame for best results. Once the onions become transparent or start changing colour to golden, pour in the ginger garlic paste and continue to saute till the raw flavour of ginger and garlic is gone.

3. Pour in the chicken mince (dry and boiled), along with the fried onions, tomatoes, salt (as required) and pepper powder. Cover and cook on a slow flame till the residual water evaporates completely. Before taking the pan off the flame, make sure the potatoes have softened (they would have already softened a bit during the frying process in step 2).

4. Stir in the chopped coriander and mint. Switch off the flame.

That's it. The cooking process should not take more than 45 minutes to 1 hour to complete. You can have this with chapati, parantha or fried rice.

As Gusteau would say, Anyone can cook. 

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