Chicken Keema Curry | Minced Chicken Dry | கொத்துக்கறி

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.