Entertaining Indian

Chicken keema curry

Name: Chicken keema curry recipe
Yield: 4
Cuisine: /indian
Ingredients: 2 tsp coriander; 2 tsp cumin seeds; 40.00 ml vegetable oil; 2 red onions, thinly sliced; 2 bay leaves; 1 cinnamon stick; 2 long green chillies, finely chopped; 4 garlic cloves, crushed; 20g ginger; 500g chicken mince; 1 tsp ground turmeric; 40.00 ml tomato paste; 500ml chicken; 500 potatoes, peeled, cut into 3cm chunks; 120g pea; 2 tsp garam masala; Torn mint leaves, to serve; Yoghurt, to serve; Warm naan bread, to serve

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by Lucy Nunes

Delicious Team

May 23, 2024

"This quick curry delivers a punch, but feel free to omit the green chilli for a mild version." – Lucy Nunes

2 tsp coriander
2 tsp cumin seeds
2 tbs vegetable oil
2 red onions, thinly sliced
2 bay leaves
1 cinnamon stick
2 long green chillies, finely chopped
4 garlic cloves, crushed
4cm piece (20g) fresh ginger, finely grated
500g chicken mince
1 tsp ground turmeric
2 tbs tomato paste
2 cups (500ml) chicken or vegetable stock
500 potatoes, peeled, cut into 3cm chunks
1 cup (120g) frozen peas
2 tsp garam masala
Torn mint leaves, to serve
Yoghurt, to serve
Warm naan bread, to serve

Method

1.

Toast the cumin and coriander seeds in a medium dry frypan over medium heat, tossing, for 2-3 minutes until fragrant. Set aside to cool, then roughly pound using a mortar and pestle.
2.

Heat the oil in a large saucepan over high heat. Add onion, bay leaves and cinnamon. Season with salt flakes and cook, stirring often, for 8 minutes or until caramelised.
3.

Add chilli, garlic and ginger and stir for 30 seconds. Add mince and cook, breaking up mince with a spatula, for 4 minutes or until cooked. Add ground coriander and cumin seeds and the turmeric and stir for 1 minute. Make space in the centre of the pan and add the tomato paste. Cook for 1 minute, stirring occasionally.
4.

Add stock and potatoes and stir to combine. Bring to the boil. Reduce heat to medium and cook, covered, for 20 minutes, or until potatoes are tender. Add peas and cook for 1 minute. Stir through garam masala and check seasoning.
5.

Serve with a dollop of yoghurt and a sprinkle of mint, with warm naan alongside.