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!

Ingredients

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

Directions:

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.