This easy Chicken Keema Curry recipe is the perfect quick and tasty weeknight meal. Ground chicken with aromatic spices and minimal effort—dinner is served!
In a pot, add oil on low heat and the whole spices: cumin, big cardamom, green cardamom, cinnamon, cloves, black peppercorns, and bay leaves. Let it cook till fragrant.
Add the fried onion and cook for a minute. Make sure it does not burn. If the oil is too hot, add a couple of spoons of water to cool it down.
Add ginger garlic paste and cook for a couple of minutes. Then add the spices - coriander powder, cumin powder, turmeric, red chili powder, and salt. Cook until the oil separates.
Add a couple of tablespoons of water and cook until the ingredients are well-blended.
Add the crushed or chopped tomato. If you add chopped tomato, it will take a little longer to cook compared to crushed tomato. Cook for a couple of minutes till well blended.
Add the chicken keema (minced or ground chicken), mix well, and cook till the meat is tender. It takes little time to cook. Cover and continue cooking for a few minutes.
Finishing touches: Crush the dried fenugreek leaves on your palms and add them to the curry. Sprinkle the garam masala and add green chili if using. You can garnish with thinly sliced Ginger (optional)and cilantro.