Chicken Keema
Chicken Keema
Keema is eaten all over Pakistan and many other South Asian countries in the form of ground chicken, beef, or lamb. But why have you never seen it on a menu? Keema is unfortunately looked at as peasant food for the poor. But once you try keema, that ideology is quickly thrown out the window. Keema is best served with chapati, used to scoop up the goodness.
Ingredients
- 2 tbsp vegetable oil
- 1 medium onion sliced
- 1 tbsp ginger garlic paste
- 3 whole cloves ground
- 2 black cardamom ground
- 1 tsp Kashmiri chili powder
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 2 lbs ground chicken thigh
- 3 tomatoes chopped
- salt to taste
Garnish
- 1/4 tsp garam masala
- cilantro chopped
- green chilies chopped
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Sauté the onions for 15 minutes until browned.
- Add in the ginger garlic paste and sauté for 1 minute.
- Add in all of the ground spices. Cook for 1 minute.
- Add in the ground chicken, tomatoes, and salt.
- Cover and cook for 15 minutes.
- Remove the cover and simmer for 10 more minutes until the liquid have evaporated.
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