Monday, February 8, 2010

Shan Chicken Keema Curry

Shan Masala has been one of my favorite out here in US. I love utilizing local masala's because they add the much needed flavour especially for meat dishes. I had a packet of ground Chicken and wanted to make apt use of it for some curry. Thought Chicken Keema curry would be an awesome pairing for some warm Malabari Paratha. This recipe is simple and followed the recipe on the packet to the T. Nice warm curry for cold winter dinners.

Recipe Source: Shan Masala Recipe
Preparation time + Cooking time: 30-45 minutes

Ground Chicken - 1 pound
Shan Keema Mix Masala - 2 tablespoon
Onions (chopped) - 2 cups
Ginger-garlic paste (finely minced) - 2 tablespoon
Green Chillies (sliced) - 2
Salt - As per taste
Oil - For frying
Cilantro (chopped) - 1/4th cup

Thaw the ground Chicken in microwave for a minute or keep out on room temperature for 30 minutes. Heat oil in a deep dish saucepan, saute onions which are chopped to a caramelised texture. Add ground chicken and cook on a low-to-medium flame. This is a long process and takes lot of time, almost 15-20 minutes; You need to smash the meat till it wilts and becomes flaky. Once its cooked, water and fat completely oozes out, you will notice that the water content evaporates. Add the masala, add minced ginger-garlic paste and adjust salt as per taste. Add enough water for gravy consistency. Bring to boil and simmer on low flame for 10 minutes. Turn off flame, garnish with chopped cilantro. Serve warm with Parathas or Rotis.

No comments:

Post a Comment

I appreciate any comment and would love to hear from you. Trust you enjoy my blog.