Chicken Kheema (Minced Meat) w/ Rice
Ingredients
- 300 gr chicken (or lamb, pork) mince- 2 tbsp oil or ghee- 1 onion finely chopped
- 2 tsp garlic paste or 2 cloves of garlic- 1 tsp ginger paste
- 2 tsp garam masala- 1 tsp turmeric powder- 1 tsp Pimenton smoked pepper powder
- 1 tbsp tomato paste- 1 tomato finely chopped
- ½ cup coconut milk- ½ or ¼ cup of (frozen/fresh) peas (depends on how much vegetables you want in your meat)- fresh sliced chili optional
- salt & pepper to taste or a chicken stock cubeFor garnish:- yoghurt (optional)
- fresh coriander
Instructions
- Heat the oil or ghee in a pan.
- Add the onions and sauté until they turn golden. This takes about 5 minutes on medium heat.
- Then add the garlic and ginger and cook for about 2 minutes. After 2 minutes add the dried spices (garam masala, turmeric, Pimenton) and season with salt & pepper or a chicken stock cube. Cook until the oil begins to separate
- When your spices are fragrant, add your chicken mince and sauté for about 7 minutes.
- After 7 minutes add the chopped tomato, tomato paste and sliced chili. Cook for about 5-7 minutes more. At this point you can leave the mince “dry” or you can make it creamier by adding the coconut milk. The coconut will create a sauce and you can mop it up with naan.
- Garnish with fresh coriander leaves and a dollop of yoghurt.TIP:- Serve with Basmati rice, naan or chapati.If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!