Chicken keema is an easy curry made with minced chicken breasts (or thighs). This chicken qeema masala can be eaten as a quick and easy dinner with rice or roti/naan. You can also make chicken mince sandwiches or wraps using this keema chicken.
Mince 500 grams boneless chicken. (See the post above for detailed instructions and pictures on how to mince chicken.)
Add 1½ teaspoons chili powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric, ½ teaspoon garam masala, 1 teaspoon salt, and 2 tablespoons yogurt to minced chicken. (To make it easier, you can mix the yogurt with spices in a small bowl before adding them to the chicken.)
Mix well and allow it to marinate for about 10 to 15 minutes while you prepare the rest of the ingredients.
Blend
Roughly chop 2 onions, 4 cloves garlic, and 1 inch piece of ginger. Add the whole spices: 1 inch piece of cinnamon, 2 cloves, 3 cardamom pods, ½ star anise, 1 teaspoon peppercorns, 1 teaspoon coriander seeds, and 1 teaspoon cumin seeds. Blend them into a smooth paste.
Remove the onion paste from the blender jar. Place 10 cashews and ¼ cup of warm water in the blender jar and blend until smooth.
Make the curry
Heat oil in a pan. Add a bay leaf and the onion-spice paste. Saute until the paste turns brown. Finely dice 2 tomatoes and saute until they get cooked and turn mushy.
Add the marinated chicken mince. Saute on medium-low flame for a couple of minutes until the chicken changes color.
Add cashew paste and ¼ cup chopped mint leaves. Mix everything together and cook covered on low flame for about 5 minutes.
Open and check the consistency. If you want the curry to be thicker, increase the flame and cook until you get the right thickness.(However, do not cook for more than 5 to 7 minutes. You’ll run the risk of overcooking the chicken.)
Notes
Boneless chicken: I’ve used chicken breasts here. Thighs can also be used.
Whole spices are the essential ingredients for keema chicken. But if you can’t find them, you can replace them with ground spices: Coriander seeds, cumin seeds and peppercorns with ½ the quantity of ground coriander, cumin and pepper each. Cinnamon, cloves, cardamom, and star anise with ½ teaspoon of garam masala.
Oil: I’ve used olive oil, any cooking oil is fine.
Mint leaves give a unique freshness to the keema masala. If you don’t have them, use coriander leaves instead. You won’t get the same flavor, but it would still taste good.
Variations: For more flavor, texture, and nutrition, you can add vegetables like green peas, grated carrots or bell peppers. Add them after sauteing the tomatoes and cook for 5 to 10 minutes (until they get cooked) before adding chicken.
Scaling: This recipe can easily be modified depending on how many people you serve.
Make ahead: This chicken keema curry can be made ahead and refrigerated for about 2 days. If you want to store it longer, you can freeze it. It can be frozen for about 3 weeks.
Storing leftovers: Store in an airtight container in the fridge. As a food safety protocol, you should refrigerate cooked chicken within 2 hours of making it.
Reheating: If you’re freezing the chicken qeema, thaw it in the fridge overnight. Sprinkle a tablespoon of hot water and reheat in the microwave.