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Monday, October 24, 2016

Make Chicken Mince With Potatoes In Just 30 Minutes!!

This is one of the much needed quick and simple keema recipe that is tummy filling and satisfying meal requiring at best minimal portion of ingredients. All, I love to do is, possibly exploring out food recipes with handy ingredients as I feel that simple yet appetizing food not only helps us cook effortlessly but it adds fun, diversion and variation in our recipe! 

Keema aloo or mince chicken is the traditional chicken recipe that is cooked by continuously bhunoing or frying the minced chicken and spices, letting all the water to dry up developing into a tender and juicy bites. As it is said “a balanced diet is a cookie in each hand” hence I have always opt for chicken keema option over meat keema due to its lower fat content!

The leftover makes a great kebabs, keema paratha’s, toppings and puff pastry fillings too! He prefers to eat keema aloo with a combination of zeera rice and salad where I like to stuff it in a soft bread roll giving a touch of burger. Go with any of the delicious bewildering fusion with the divine and exquisite mince chicken and you’ll simply love it! 

You can also try our Keema and Peas Curry recipe.

Make Chicken Mince With Potatoes In Just 30 Minutes!!

chicken mince curry recipe, aloo keema food recipe

Preparation Time: 10 minutes
Cooking Time: 30 Minutes
Total Time: 40 minutes
Serves: 3-4 persons

½ Kg Minced Chicken
½ cup cooking oil
2 large potatoes, peeled and cubed
1 large onion, finely chopped
2 large tomatoes, sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon fresh ginger julliene 
2 tablespoons crushed red chillies 
1 tablespoon zeera or cumin seeds
½ teaspoon turmeric powder or haldi
1 tablespoon coriander powder or dhania powder
½ teaspoon all spice powder or garam masala powder
3-4 green chilies, sliced
½ cup chopped cilantro 
Salt to taste
1 cup water

  • In a non-stick wok, heat cooking oil and fry sliced onions with ginger and garlic paste, fry on a medium flame until they turn golden brown in color. At once, add chicken mince and keep stirring it on a high flame until the mince changes its color. Use a wooden spatula to stir fry the mince and break it up before adding any flavorings to it.
  • As soon as the water vapor and the oil seeps out, add sliced tomatoes and ginger julienne on a medium flame.
  • Add 1 tablespoon red chili flakes, ½ teaspoon turmeric powder, 1 tablespoon coriander powder, 1 tablespoon cumin seeds and salt to taste. Mix everything on a high flame and adjust the seasoning, Allow it to cook on a high flame until the tomatoes are evenly reduced to form a smooth paste or masala. Whenever you have turned the heat to high flame always bhuno or fry the mixture continuously.
  • Add diced potatoes and mix it well, add 1-2 cups of water and let it cook on a medium flame until the potato cubes are cooked.
  • When water entirely dries away, switch the flame to high and mix in chopped coriander leaves and add slit green chilies with ½ teaspoon of all spice powder. Cook for a minute or two and serve hot with Indian flat bread or roti, zeera rice or bun.

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