Wednesday, October 03, 2012

Minty Ground Chicken Curry

Minty Chicken Keema Curry


Servings: 6
Preparation time: 15 minutes
  Cooking time: 20 minutes

1 lb. ground chicken
1 cup frozen green peas
1 cup plain Greek yogurt
3 Tbsp. mint-cilantro chutney (used for pani poori)
2 + 2 Tbsp. cooking oil
8-10 curry leaves
1 tsp. garam masala powder (see note below)
Salt to taste
2 Tbsp. crisply fried onions
2 heaped tsp. garlic paste
1½ tsp. ginger paste
¼ tsp. black mustard seeds
1 star anise
1 stick cinnamon
4 green chilies, sliced

  1. Marinate chicken for 30 minutes in salt, yogurt, mint-cilantro chutney, crushed fried onions, garlic and ginger pastes and 2 Tbsp. oil.
  2. Heat remaining 2 Tbsp. oil in a pan and add mustard seeds, chilies, star anise, cinnamon and curry leaves.
  3. As soon as mustard seeds sizzle, add chicken along with marinade and stir thoroughly.
  4. Lower heat, cover and simmer for 20 minutes or until chicken is cooked.
  5. Add peas, cook 2 minutes, sprinkle with garam masala & transfer to serving dish.
Serve with steamed rice, roti or paratha.

  • Mint-cilantro chutney (a.k.a. pudina chutney) may be prepared at home or purchased from an Indian grocery store.
  • Garam masala in Bengali households comprises 1 cinnamon stick, 3 cardamoms and 3 cloves that are roasted and ground to a fine powder.

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