This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
There are so many ways to prepare keema curry, but this one is really delicious because of the addition of Shan Pulao/Biryani mix, which is available in Indian grocery stores throughout the United States & Canada. There's lots of texture in this main dish because of the ground chicken & chickpeas/garbanzo beans. Hubby requested this some weeks ago - it worked out so well!
1 lb. ground chicken
1 russet potato, peeled & diced
2 (14 oz.) cans chickpeas/garbanzo beans
1 Tbsp. ginger paste
8 cloves garlic, peeled & minced
3 large onions, peeled & minced
1 Tbsp. Shan Pulao/Biryani spice mix
1/2 tsp. Bengali garam masala (Ground cinnamon, cardamom & cloves)
1 tsp. chili powder or paprika
2 Tbsp. tomato paste
6 Tbsp. vegetable oil
Salt to taste
2 cups hot chicken broth
1/2 cup cilantro, chopped
1 Tbsp. ghee
1. Heat oil over medium-high heat and stir-fry ground chicken until golden brown.
2. Add onions & garlic and stir-fry until onions are translucent and oil resurfaces.
3. Add potatoes and chickpeas, stir, cover & simmer over medium heat for 15 minutes.
4. Add ginger paste, spice mix, garam masala, chili powder/paprika & tomato paste and stir well.
5. Pour hot chicken broth into pan and bring to a boil.
6. Lower heat to medium and simmer for 20 minutes until most of the liquid is reduced.
7. Garnish with ghee & cilantro, transfer to a serving dish and serve with Basmati rice or chapatis.