Wednesday, August 29, 2012

Chicken Keema Curry

Chicken Keema Curry
A really easy chicken curry made with ground chicken, diced potatoes and green peas that tastes great as a stuffing for pita pocket sandwiches or served over steamed Basmati rice or with tortillas/chapatis.

1 lb. ground chicken
1 cup frozen peas
1 russet potato, peeled and diced
½ tsp. shah jeera or cumin seeds
1 cinnamon stick
2-3 star anise
2 large onions, chopped
2 large tomatoes, chopped
2 Tbsp. extra light olive oil
1/2 tsp. turmeric powder
1 tsp. coriander powder
1/2 tsp. cumin powder
1/2 tsp. Kashmiri mirch or chili powder to taste
2 Tbsp. ginger paste
1/4 tsp. garam masala powder
Clump of oyster mushrooms, chopped
4 cloves garlic, finely minced
1 green chili, finely diced
2 cups hot chicken broth
1/2 cup cider vinegar
salt to taste
Chopped cilantro (optional)
1 tsp. ghee or butter
1/2 tsp. sugar

Notes:  Substitute mushrooms with a can of drained garbanzo, cannellini or navy beans.

  1. Brown ground chicken and set aside.
  2. Heat oil in a sauce pan over high heat and sputter shah jeera, cinnamon stick and star anise.
  3. Add chopped onion and fry until onions turn translucent.  Do not brown the onions.
  4. Add ginger paste, turmeric, coriander and cumin powders, stir well and cook for a few minutes.
  5. Add tomatoes, stir again and cook until tomatoes break down.
  6. Add mushrooms, garlic, green chilies, diced potatoes and half the chicken broth.
  7. Simmer until potatoes are partially cooked.
  8. Add ground chicken, frozen peas and the rest of the hot chicken broth.  
  9. Cover and cook until broth evaporates and oil returns to the surface.
  10. Stir in sugar and vinegar and mix well.
  11. Garnish with garam masala, ghee and cilantro and serve with hot cooked basmati rice, naan or tortilla.

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