Chicken Keema Curry Recipe | Minced Chicken Curry | Chicken Keema Masala | How to make Chicken Keema with Averakai | Simple and Yummy Recipes

Chicken Keema Curry recipe - It is a curry recipe made with minced chicken sauteed with onion, tomatoes and few aromatic Indian spices using a pressure cooker. It goes very well with rice, bread and rotis. I have made this chicken keema with avarekai. This will give a slight crunch taste to the curry. If averakai is not available you can substitute green peas instead and make chicken keema matar recipe.

I have made this chicken keema masala recipe using a pressure cooker. Since this is one pot cooking, I find it easy and quick. It can be also prepared using a heavy-bottomed pan or a kadai. This chicken keema masala can be served with any Indian bread like phulka, paratha, chapathi, naan, poori etc. Here is how to make chicken keema curry recipe at home.

Preparation time: 5 mins

Cooking time: 20 mins

Serves: 4

Click here for the video recipe 👉 https://youtu.be/W1DaXDC5YCE

Ingredients:

• 300 gms Minced Chicken
• 1 Cup Avarekai
• 1 large Onion, finely chopped
• 2 Tomatoes, finely chopped
• 1 Cinnamon stick
• 2 Cloves
• 1 Bay leaf
• ½ tsp Cumin seeds
• 1 tsp Chilly powder
• 2 tsp Coriander powder
• 1 tsp Red Chilly powder
• 1 tsp Kashmiri Chilly powder
• ½ tsp Garam masala powder
• ¼ tsp Turmeric powder
• Salt as required
• ¼ cup Mint leaves, chopped
• few Coriander leaves
• 2 - 3 tbsp Oil
• Salt as required

To Grind

• 1-2 Cinnamon sticks
• 3 Cloves
• 6-8 Garlic Cloves
• 3 Cardamon pods
• small pieces Ginger
• 4 Green chilies

Preparation:

• First, grind all the ingredients mentioned under "to grind " to a smooth paste by adding little water and keep aside.

Method:

• Heat oil in a pressure pan or a pressure cooker. When hot add cinnamon, cloves, cumin seeds, bay leaf and fry the spices a few seconds in the oil.

• Next, add the finely chopped onions and cook in medium flame until the onion turns light brown.

• Then add the finely chopped tomatoes and cook for 5 mins on medium heat or until the water evaporates from the tomato.

• Next, add the mint leaves and the ground paste. Mix well.

• Then add red chilly powder, coriander powder, turmeric powder, garam masala powder, and salt.

• Mix well and add 2 tbsp of water. Cook the mixture on low heat till the raw smell of the spices goes off. It will take 4 to 5 mins.

• Next, add the avarekai / field beans and mix well. Then add the minced chicken and again mix well.

• Add 1½ cup of water and mix well.

• Let the gravy comes to a boil. Now close the pressure cooker with the lid.

• When the steam comes, add the weight and cook on medium heat for 2 whistles.

• When the pressure goes down, open the lid and mix well. At this stage, if the gravy is too watery, cook for a few more mins until it thickens.

• Finally, add coriander leaves and switch off the heat. Serve hot with poori, rice, chapathi etc.