Boneless Chicken Keema Curry

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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Ingredients

  • 1/2 kg - Boneless Minced Chicken
  • 1/2 cup - Maida
  • 1 tsp - salt
  • 1 tsp - turmeric powder
  • 1 tbsp - Ginger Garlic paste
  • 2 tbsp - Onion paste
  • 1 tsp - Garam Masala Powder
  • Mustard Oil
  • 1/2 bunch - finely chopped coriander leaves
  • 2-4 - green chillies finely chopped
  • 2 tomatoes

How to Make Boneless Chicken Keema Curry

  • Mix the chicken mince with maida, 1 tsp of ginger-garlic paste, coriander leaves, green chillies, 1 tsp salt and turmeric powder. Mix it properly and keep it aside.
  • Heat the kadai with required quantity of oil for frying.
  • Make small balls out of mixture and fry till golden brown.
  • Keep the balls separately.
  • Add more oil and fry all the remaining masalas till the oil separates
  • Add 2 chopped tomatoes in it. Fry on slow flame. Add salt and turmeric powder.
  • Add 2 cups of hot water in it and add the balls.
  • Simmer for a while and serve with rice.

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