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Tender minced chicken simmered in a rich, aromatic gravy of onions, tomatoes, and fragrant Indian spices. This hearty curry is a North Indian classic, perfect for scooping up with warm naan or roti.
For 4 servings
Temper Spices & Sauté Onions
Build the Masala Base
Cook the Minced Chicken
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Tender minced chicken simmered in a rich, aromatic gravy of onions, tomatoes, and fragrant Indian spices. This hearty curry is a North Indian classic, perfect for scooping up with warm naan or roti.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 342.81 calories per serving with 24.48g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Garnish
Add 1/2 cup of frozen or fresh green peas along with the hot water in Step 4 and simmer until the peas are tender.
Increase the amount of red chili powder to 1.5 tsp and add one more slit green chili for extra heat.
Use ghee instead of oil and add a pinch of asafoetida (hing) with the whole spices for a more robust, rustic flavor.
Add 1/2 cup of finely chopped bell peppers (capsicum) along with the onions to add a subtle sweetness and texture.
Chicken is a high-quality lean protein, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The curry contains turmeric, ginger, and garlic, all of which are known for their powerful anti-inflammatory and antioxidant properties that help combat oxidative stress.
Spices like cumin and chili powder contain compounds that can slightly increase metabolic rate and improve digestion, aiding in overall gut health.
The combination of spices, along with zinc from the chicken, contributes to a stronger immune system, helping the body fight off infections.
Yes, Chicken Keema Curry can be a healthy dish. It's a great source of lean protein from the chicken. The use of various spices like turmeric, ginger, and garlic offers anti-inflammatory and antioxidant benefits. To make it healthier, use minimal oil and pair it with whole wheat roti or brown rice.
One serving of this Chicken Keema Curry (approximately 1 cup or 310g) contains an estimated 380-420 calories. This can vary based on the type of chicken mince (thigh vs. breast) and the amount of oil used.
Absolutely! This recipe works wonderfully with minced lamb (mutton) or turkey. If using lamb, you may need to increase the simmering time by 10-15 minutes to ensure it's tender.
If your gravy is too thin, you can simmer the curry uncovered for an additional 5-10 minutes to allow excess water to evaporate. Alternatively, you can mash a small piece of boiled potato and stir it into the curry to act as a natural thickener.
Yes. Follow steps 1-3 in the pressure cooker on 'Sauté' mode. Then, add the water, secure the lid, and pressure cook on high for 8-10 minutes. Allow for a natural pressure release for the best results.