Sunday, April 20, 2014

Ground Chicken with Chickpeas & Potatoes

Keema Cholay
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.

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