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You are here: Home / Non Vegetarian / Chicken Recipes / Chicken Keema Curry | Minced Chicken Dry | கொத்துக்கறி

Chicken Keema Curry | Minced Chicken Dry | கொத்துக்கறி

January 17, 2014 By Sangeetha Priya 11 Comments

Chicken Keema Curry is something special for us as my two kiddos love this soft minced chicken in a mild spiced curry (I have given moderate spices, you can adjust to your taste). I make it often for the lil one when he asks for chicken :-). So if you have toddler or kids under age 4 this curry is an apt recipe for them to swallow as mini bites. Mostly I serve this curry with rice for them, we adults usually have it with chapati/Dosa or it can be taken as it is by squeezing few drops of lemon juice and raw onions. It tastes too good with all those combination…

Ingredients

Minced Chicken – 1lb (Around 450 gms, I minced the regular chicken in food processor)
Onions – 2 Numbers (Large)
Tomatoes – 2 Numbers (Medium)
Green Chili – 1-2 Numbers
Turmeric Powder – 1/2tsp
Mustard Seeds – 1/2tsp
Chana Dal – 1 Tbsp
Curry n Coriander Leaves – Few
Oil – 2 Tbsp
Salt – As Needed

Ingredients to Roast

Cinnamon – 2″ Stick split in to two
Cloves – 2 Numbers
Coriander Seeds – 2 n 1/2 Tbsp
Cumin Seeds – 1/2tsp
Poppy Seeds – 1/2 tsp
Whole Dried Red chilis – 2-3 Numbers
Garlic – 5-6 Numbers
Ginger – Equivalent to garlic

Method

  • Clean the chicken, drain the water completely then mince it.
  • I used regular mixie and used pulse mode to mince it (Pic 3).
  • In a tsp of oil roast the ingredients given under “To Roast” (Pic 1) and make a fine paste by adding little water.
  • Heat oil in a kadai/pressure pan, add mustard seeds, when it splutters add chana dal.
  • When dal turns golden brown add chopped onions and sauté well.
  • Add chopped tomato, curry leaves, turmeric powder, salt and slit green chilis.
  • When tomato completely mashed well (Pic 2) add ground masala paste (Pic 2), minced chicken, adjust salt and pressure cook with 1/4 cup water for 2-3 whistles in medium flame.
  • If pressure goes off add finely chopped coriander leaves.
  • If curry looks watery then you can cook for another couple of minutes to get thick/dry (Pic 4).
  • Goes very well with Rice, Chapati and Tiffin Varieties.

Variations

  1. You can make the same curry with lamb as well.
  2. You can add 1/4 cup of green peas if you like.

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Filed Under: Appetizer and Snacks, Chicken Recipes Tagged With: chicken keema recipe, dry chicken curry, keema recipe, kheema queema curry, lamb, minced chicken curry, Nitha Kitchen, Non Veg, non veg dishes of south india, side dish stuffing for chapathi naan dosa, spiced chicken curry, கொத்துக்கறி

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Reader Interactions

Comments

  1. Shobana Vijay

    August 3, 2014 at 11:55 am

    I never tried this yet..Once will try and tell you.

    Reply
  2. Ambreen (Simply Sweet n Savory)

    January 23, 2014 at 12:21 pm

    Keema curry is one of my favorites, but never tried it with chicken. Yours look yummylicious!

    Reply
  3. Amila Wickramarachchi

    January 23, 2014 at 1:10 am

    Actually I havent try a curry with minced meet,this looks delicious and makes me interesting on trying!

    Reply
  4. Shama Nagarajan

    January 20, 2014 at 1:31 pm

    yummy yummy

    Reply
  5. Priya Anandakumar

    January 19, 2014 at 4:23 pm

    My fav sis, very nicely made love it…

    Reply
  6. Beena.stephy

    January 19, 2014 at 6:58 am

    Looks yummy . love it

    Reply
  7. Happys Cook

    January 19, 2014 at 3:42 am

    My favourite …. came out well…

    Reply
  8. Navaneetham Krishnan

    January 18, 2014 at 2:28 pm

    Kheema is one of those I love. I shall try this delicious version with lamb since my other half doesn't eat chicken.

    Reply
  9. Saru radha

    January 18, 2014 at 1:40 pm

    nice Recipe and well explained 🙂
    http://www.homesweethome.in

    Reply
  10. Shabbu

    January 18, 2014 at 1:14 am

    Looks yummy…

    Reply
  11. Shanthi

    January 18, 2014 at 12:09 am

    simply yummy recipe..wonderfully done…

    Reply

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