Chicken Keema Recipe - Indian Minced Chicken Curry

Rich and savory, this flavorful chicken keema recipe is ready in just 20 minutes. It's perfect when you who want a flavorful meal but have no time to cook.

What is chicken keema?

Chicken keema refers to minced or ground chicken meat. The term "keema" is commonly used in Indian, Bangladeshi, and Pakistani cooking, to describe minced or ground meat. The minced chicken is cooked with various spices, herbs, and other ingredients to enhance its flavor. A versatile ingredient, this dish is delicious on steaming hot rice or with breads like naans and pitas. It can also be used as a base for a a wide range of diverse and delicious dishes, including curries, stuffed parathas and biryanis.

Why we love this chicken mince recipe

• Rich and savory flavor: Chicken keema has a rich umami flavor which is perfect on its own or with steaming hot rice.
• Very quick and easy: This one-pot dish can be made in about 20 minutes.
• Can be made-ahead: Ideal for students and busy individuals, this dish can be eaten throughout the week. It also freezes exceptionally well and the ability to thaw it overnight in the refrigerator provides a quick and easy solution for busy days.
• Versatility: You can throw chicken keema into pasta, a filler for a sandwich or wrap - the possibilities are endless.

Ingredients

• Ground chicken: I use ground chicken that is available from my local supermarket. Alternatively, grind boneless, skinless chicken breasts, chicken thighs, or a combination of the two in a blender, food processor or meat grinder, to a coarse, not fine mince consistency. Freeze the raw meat for about half an hour before grinding for optimal results. Ground turkey, beef and lamb can also be substituted instead of ground chicken in this dish.
• Onions: Adds a touch of sweetness. All onion varieties work, including red onions and shallots.
• Tomato: Adds sweetness, flavor and moisture. You can also use tomato puree, tomato paste, or a little ketchup.
• Garlic and ginger: Elevate crunchiness and impart sweet, complex flavors to the kabab. You can also use store bought ginger garlic paste.
• Cumin powder, coriander powder, turmeric powder, red chili powder and garam masala powder: These are the traditional powdered spices used in Indian, Bangladeshi, and Pakistani dishes. You can also use whole fragrant spices (see Tips) or your favorite spices like curry leaves for additional flavor.
• Mustard: Adds flavor and acidity which brightens the overall flavors.
• Vegetable oil: You can also use butter, ghee, canola, olive oil, vegetable oil, or avocado oil.
• Green Chilies (optional): For those who prefer a little heat in their keema. De-seed for a milder flavor. You can also use dried red chili flakes, Thai bird chilis or jalapenos.
• Fresh Cilantro: Used as a garnish for its fresh, herby flavor and aroma. You can substitute cilantro for mint leaves and drizzle with lemon juice.

How to make this chicken keema recipe

Step 1: Cook the chicken in flavored oil

Heat a skillet over medium heat. Add the oil. Once the oil is hot, add the onions and garlic. Sauté until the onions are transparent. Add the minced chicken and sauté until cooked.

Step 2: Cook the chicken with the spices

• Add the cumin, coriander, red chili powder, turmeric powder, mustard, green chilies, thinly sliced ginger, diced tomatoes and salt. Cook the minced meat for about 10 minutes, stirring as needed. Garnish with chopped cilantro.

Tips to make the best chicken keema

• Cook the chicken first. Traditional Indian, Pakistani and Bangladeshi spices add the minced chicken last, after browning the spices. This results in a very dry chicken keema because the juices are cooked away. We have found that browning the chicken first in some flavored oil results in the juiciest chicken.
• Use whole spices for additional flavor. In this easy chicken keema recipe, garam masala is used for convenience and if you can substitute it with whole spices like whole clove, green cardamom pods, black cardamom, cumin seeds, bay leaves, and black peppercorns. These whole spices should be fried in the oil for 1-2 minutes before adding the onions.

Nutrition

One serving of this Indian ground chicken recipe has about 179 calories, 11.9 grams of protein, 12.6 grams of fat, and 5.2 grams of carbohydrates.

This chicken keema curry recipe yields approximately four servings.  The nutritional information is intended as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Storage and Reheating

Chicken keema is a particularly good dish to make ahead and eat during the week. It's a particularly good choice for students and busy folk who just don't have time or are too tired to cook dinner after work.

Refrigerator: Once cooled, chicken keema stored in an airtight container will last up to 5 days. To reheat:

• Microwave: Place the chicken keema into a microwave-safe container and heat for about 30 seconds at a time until warm.
• Stovetop: Place the chicken keema in a small saucepan. Heat on medium-low heat until warm - about 6-8 minutes, stirring occasionally to ensure that the heat is evenly distributed.

Freezer: This homemade chicken mince curry freezes beautifully and can be stored in an airtight container in the freezer for up to 2 months. Thaw frozen chicken keema in the refrigerator overnight.

Serving ideas for chicken keema curry

There are various side dishes that pair well with this flavorful dish. Below are some suggestions:

• Rice: The classic pairing for this chicken keema recipe is a steaming bowl of steamed rice. Other flavored rice like our delicious dum biryani, jeera rice or pulao also complements this chicken keema dish well.

• Breads: Indian breads like our Oven Baked Naan, Bengali Roti or paratha, are perfect to scoop up the flavorful chicken mince. Chicken keema is also delicious stuffed in our Lebanese Pita Bread and layered with Turkish Sumac Onions and Green Yogurt Chutney.

• Yogurt or Raita: A cool and refreshing yogurt-based side dish like our Indian Mint Sauce or raita helps balance the heat and spices of this chicken keema recipe.

• Salad: A simple salad with fresh vegetables like cucumbers, tomatoes, onions, and lettuce like our Greek Salad, adds a refreshing crunch to the meal. Other salads like our Lebanese Tabbouleh Salad go very well with this dish.

• Lentils or Dal: A mild dal (lentil curry) can be a comforting and protein-rich side dish to serve with chicken keema.

• Vegetables: Pair chicken keema with vegetable curries like aloo gobi (potato and cauliflower curry), bhindi masala (okra curry), Bombay Aloo or Niramish (curried pan roasted winter vegetables. Non-Indian vegetables like our Japanese Hibachi Vegetables also go very well with this dish.

Variations for this chicken keema recipe

Chicken keema matar: In this classic Indian subcontinent variation of a handful of green peas is mixed into the chicken keema masala right before it is done.

Aloo matar keema: This heartier variation has green peas and potatoes in it. This is my favorite variation!

Mutton keema: Substitute ground mutton instead of chicken.

Keema pav: Chicken or mutton keema served with fresh Pav (a type of Indian dinner roll) that's been fried with ghee. Keema pav is typically served with chutney and sliced onions.

Creamy chicken keema: For a creamy gravy version add a little cream, coconut milk or cashew milk.

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