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Keema aloo recipe

minced chicken and potato curry
Prep Time1 hour
Course: Main Course
Cuisine: Indian
Keyword: chicken, curry recipes
Servings: 4 people
Author: Jinoo Jayakrishnan
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Ingredients

  • 1.5 tbsp oil - preferably refined/odourless oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1 inch cinnamon
  • 2 no cloves
  • 2 no cardamom
  • 1/4 tsp fennel seeds
  • 1 no onion - chopped
  • 1 tbsp ginger garlic paste
  • 1 no tomato - finely chopped
  • 250 gms chicken - minced
  • 1/4 tsp turmeric powder
  • 1/2 tsp chilli powder
  • salt to taste
  • 1.5 tsp coriander powder
  • 1 large potato - cubed
  • 1 tsp chicken masala
  • 1 cup Water - or as required
  • 1 tsp kasuri methi
  • 1 tsp coriander leaves - chopped

Instructions

  • To make this keema aloo, firstly Heat a wide pan and add oil to it.
  • add mustard seeds, cumin seeds, cinnamon, cloves, cardamom, fennel seeds and allow it to crackle
  • To this, add finely chopped onion and let it fry in a medium flame until slightly brown
  • when the onions turn brown, add ginger garlic paste and fry for a minute.
  • add the chopped tomatoes and cook it until mushy.
  • further add minced chicken, spice powders (turmeric, chilli, coriander, salt
  • mix well until chicken blends with the masala
  • furthermore, add potato cubes and garam masala
  • mix well, add water, close and cook for 15 minutes
  • open and mix once inbetween
  • when the chicken is cooked and soft, lastly add kasuri methi and coriander leaves.
  • mix once and switch off. serve it hot with roti

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