Chicken Keema Curry
A homestyle minced chicken curry cooked with onions, tomatoes, ginger, garlic, and warm spices until rich and savory. It is comforting, easy to make, and pairs well with roti, naan, or a small serving of rice.
For 4 servings
- prep · ~5 min
Prep the ingredients.
1.Finely chop the onion and tomato.2.Finely chop the green chili.3.Chop the coriander leaves and keep the lemon juice ready. - temper · ~1 min
Heat the oil and crackle the whole spices.
Heat the oil in a pan over medium heat. Add the cumin seeds and bay leaf, and let them sizzle until fragrant.
- saute · ~7 min
Cook the onion and chili.
1.Add the chopped onion and green chili to the pan.2.Cook over medium heat until the onion turns light golden.3.Stir often so the onion cooks evenly.TIPA light golden onion gives the curry sweetness without making it bitter. - saute · ~7 min
Add the ginger-garlic paste and tomato.
1.Stir in the ginger-garlic paste and cook until the raw smell fades.2.Add the chopped tomato, turmeric powder, red chili powder, coriander powder, and salt.3.Cook until the tomato softens and the masala looks thick and glossy.TIPCook the masala well before adding the chicken so the curry tastes rounded and rich. - saute · ~8 min
Cook the chicken mince in the masala.
1.Add the chicken mince to the pan.2.Break up any lumps with a spoon and mix well with the masala.3.Cook on medium-high heat until the mince changes color completely.TIPBreaking up the mince early helps it stay loose instead of clumping. - simmer · ~12 min
Add water and simmer the curry.
Pour in the water and mix well. Cover and simmer on low heat until the chicken is cooked through and the curry slightly thickens.
TIPStir once or twice while simmering so the mince stays evenly textured. - garnish · ~1 min
Finish with garam masala, coriander leaves, and lemon juice.
Sprinkle in the garam masala, add the coriander leaves, and stir in the lemon juice for a fresh finish.
- serve
Serve the chicken keema curry hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the onions turn light golden, not dark brown, so the keema stays sweet and balanced rather than bitter.
- 2Cook the tomato-spice masala until it looks thick and glossy before adding the mince; this prevents a watery, flat curry.
- 3Break up the chicken mince as soon as it hits the pan so you get a loose keema texture instead of large clumps.
- 4Use medium-high heat at first for the mince to drive off excess moisture, then lower the heat for the covered simmer.
- 5If the curry looks too thin after simmering, uncover and cook a few extra minutes until the gravy lightly coats the mince.
- 6Add the lemon juice only at the end to keep its brightness; cooking it earlier dulls the fresh finish.
- 7This keema tastes even better the next day, once the spices settle into the chicken and gravy.
Adapt it for your goals.
Peas-keema
Add a handful of green peas during the simmer for a classic keema variation with a little sweetness and extra texture.
low oilLow-oil
Reduce the oil slightly and cook the onions more slowly, adding a splash of water if needed, for a lighter everyday version.
spicierSpicier
Increase green chili or red chili powder if you want a sharper, hotter keema that pairs well with naan or paratha.
dry keemaDry-keema
Use less water and cook uncovered at the end for a drier keema that works well in wraps, sandwiches, or stuffed pav.
Why this is on our healthy list.
Protein-Rich Main Dish
Lean chicken mince makes this curry filling and satisfying while providing a substantial source of protein.
Made with Aromatics and Spices
Onion, tomato, ginger, garlic, cumin, coriander, and chili add flavor depth without needing heavy cream or butter.
Lighter Than Many Rich Curries
This homestyle keema uses a simple oil-and-tomato base, so it feels hearty without relying on rich dairy.
Frequently asked questions
Yes. It keeps well in the fridge for a couple of days, and the flavor usually improves after resting overnight.
