Friday, November 15, 2013

Chicken Keema & Cabbage - Ground Chicken & Cabbage

An easy chicken curry made with ground chicken and shredded cabbage that tastes great as a stuffing for pita pocket sandwiches or served over steamed Basmati rice.

1 lb. ground chicken
1 head of cabbage, shredded
½ tsp. shah jeera or cumin seeds
1 cinnamon stick
2-3 star anise
3 large onions, chopped
6 cloves garlic, finely minced
2 large tomatoes, chopped
4 Tbsp. extra light olive oil
2 tsp. Kashmiri mirch or chili powder to taste
2 Tbsp. ginger paste
1/2 tsp. garam masala powder
1 green chili, finely diced
2 cups hot chicken broth
salt to taste
1/2 tsp. sugar
1 tsp. ghee


  1. Heat oil in a saucepan over high heat and sputter shah jeera, cinnamon stick and star anise.
  2. Add onions & garlic and fry until onions turn translucent.  Do not brown the onions.
  3. Add ground chicken and break up until crumbled, stir well and cook until chicken is browned.
  4. Add tomatoes, garam masala & ginger paste, stir again and cook until tomatoes break down.
  5. Add green chilies and chicken broth.
  6. Cover and cook until broth evaporates and oil resurfaces.
  7. Add shredded cabbage, stir well until combined with chicken, cover and simmer until cabbage is cooked and turns golden brown.
  8. Adjust salt to taste, stir in sugar and mix well.
  9. Garnish with ghee and serve with steamed Basmati rice, naan or tortilla.

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