Chicken Kheema with coconut

Recipe by
Total Time:
35-40 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • Ground chicken - 1.5 pound
  • Cinnamon and cloves - 3 to 4 pieces each
  • Onion - 1 (big)
  • Tomato - 2 (medium-sized)
  • Ginger-garlic paste - 2 tbsp
  • Coconut - 1/2 to 3/4 cup
  • Fennel seeds -1 tsp
  • Coriander powder- 2 tsp
  • Chilli powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Oil - 5 tbsp
  • Salt to taste
  • Coriander leaves - 4 sprigs

How to Make Chicken Kheema with coconut

  • Wash the chicken and keep aside.
  • Grind coconut and fennel seeds into a fine paste.
  • In a pan, heat 5 tbsp of oil and fry cinnamon, cloves, and onion. Add cut tomatoes and ginger-garlic paste and cook till the tomato turns pulpy.
  • Add washed chicken and mix for about 2 minutes.
  • Add the coconut paste, coriander powder, chilli powder, turmeric powder, and salt. Mix well for a minute.
  • Add half a cup of water and close the lid. Allow it to boil for about 5 to 8 minutes.
  • When the chicken is 3/4th boiled, add some more oil and cook till the water evaporates.
  • Garnish with finely chopped coriander leaves.

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