ISLAMABAD: Chicken keema is a Pakistani comfort food at its finest. Balancing health and flavour, it’s perfect for an everyday weeknight dish or as a delightful addition to a communal feast with friends.
Now, let’s just delve into the recipe for this delicious cuisine:
INGREDIENTS
- Vegetable oil
- 1 medium-sized onion.
- Crushed garlic
- Crushed ginger
- Chilli
- Cloves
- 1 black cardamom pod
- Turmeric powder
- Red chilli powder
- Coriander powder
- Cumin powder
- Ground chicken
- Salt
- Tomatoes
Directions:
- Heat some oil in a medium-sized, heavy-bottomed pot over medium-low heat. Add the chopped onions and sauté them until they turn a uniform golden brown.
- Lower the heat and introduce crushed ginger, garlic, and bird’s eye chili to the pot. Sauté for about 30 seconds to a minute until the fragrance permeates the air.
- Then add a mix of whole and ground spices, and fry them on low heat for roughly a minute, or until their aromas are released. If needed, add a splash of water to deglaze the pan.
- Turn up the heat to high and add the ground chicken along with a pinch of salt. Use a spatula to break the chicken into smaller pieces and fry until it is no longer pink. Pour in a cup of water, bring it to a boil, and then cover the pot with a tight-fitting lid. Allow it to simmer over low heat for approximately 10 minutes.
- Remove the lid, increase the heat to high, and introduce the chopped tomatoes. Stir frequently as you fry the tomatoes until you notice the oil starting to separate from the mixture.
- Lastly, take the pot off the heat and transfer the dish to a serving bowl. Sprinkle garam masala powder on top.
