Chicken Keema Topping

Name: Chicken Keema Topping
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: indian
Ingredients: 250 g chicken mince (lean); 1 tbsp oil; 1 pcs onion (small, finely chopped); 1 pcs tomato (small, finely chopped); 1 tsp ginger (grated); 3 pcs garlic (cloves, minced); 1 pcs green chili (finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.25 tsp salt; 2 tbsp water; 2 tbsp coriander leaves (chopped); 1 tsp lemon juice

RATING

4.4/5(87)

TASTE SCORE

9/10

A savory minced chicken topping cooked with onion, tomato, ginger, garlic, and warm spices until rich and lightly juicy. It works beautifully spooned over toast, dosa, pav, rice, or baked potatoes for an easy Indian-style finishing touch.

PREP

10m

COOK

20m

SERVES

1 TBSP

72 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prepare the keema ingredients.
1.Finely chop the onion and tomato.
2.Grate the ginger and mince the garlic.
3.Finely chop the green chili and coriander leaves.
saute · ~6 min
Cook the onion, ginger, garlic, and chili.
1.Heat oil in a pan over medium heat.
2.Add onion and cook until soft and light golden, 4 to 5 minutes.
3.Add ginger, garlic, and green chili and cook for 1 minute until fragrant.
TIPKeep the heat medium so the garlic does not burn and turn bitter.
saute · ~5 min
Cook the tomato and spices.
1.Add tomato and cook until soft and pulpy, 3 to 4 minutes.
2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3.Mix well and cook for 30 seconds.
saute · ~5 min
Cook the chicken mince.
1.Add chicken mince to the pan.
2.Break it up with a spoon and cook until it changes color completely, 4 to 5 minutes.
3.Stir often so the mince stays loose and crumbly.
TIPBreak up lumps early for an even topping that spreads easily.
simmer · ~5 min
Simmer until the topping is lightly moist.
Add water and cook uncovered for 4 to 5 minutes, stirring now and then, until the chicken is fully cooked and the mixture is semi-dry but still juicy enough to spoon over other dishes.
garnish
Finish with coriander leaves and lemon juice.
serve
Serve the chicken keema topping warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the onion to light golden, not deep brown, so the topping stays bright and not overly sweet.
2
Break up the chicken mince as soon as it hits the pan to avoid large clumps and get a loose, spoonable keema.
3
Keep the final texture semi-dry; if it gets too dry, add a splash of water so it spreads well over toast or dosa.
4
Add lemon juice only after turning off the heat to keep its fresh tang from dulling.
5
For pav or toast, leave the keema slightly juicier; for stuffed baked potatoes, cook it a minute longer to thicken.
6
This topping reheats well the next day; warm gently with 1 to 2 teaspoons water to loosen it.
7
If your tomato is very tart, cook it a little longer before adding the chicken so the masala tastes rounder.