Pakistani Chicken Keema (چکن قیمہ)

A modern day variant of the royal Mughlai lamb keema, this chicken version provides a lighter taste and a healthier alternative that many Pakistanis enjoy regularly at home.

Originally one of the royal Mughlai court dishes, keema is a popular home favourite among many South Asian cooks today, especially in Pakistan and Northern India. Traditionally made with lamb or mutton, the real Mughlai-style keema is rich and meaty with a gamey taste from mutton especially. This modern version of keema uses chicken however, and has gained a lot of traction with many Pakistani families who prefer a lighter taste and a healthier alternative to lamb. Use any regular chicken or turkey mince for this, the masala does the rest of the work. Pakistani keema should be quite juicy, not dry. You will often see yoghurt added, especially in the coastal city of Karachi where they love a creamy keema with lots of yoghurt added at the end! As for the extra vegetables, some cooks add peas and even sweetcorn to get more vegetables into their children. It adds colour and makes it go further too; I recommend it. Enjoy this on its own with paratha, roti or even on buttered toast! You’ll be quite surprised how a minced chicken taste can hit all of your taste buds at once. Let’s go!

INGREDIENTS (serves 2x)

• 250g minced chicken or turkey

• 1 tablespoons vegetable oil or ghee

• 1x shallot, diced

• 2x cloves garlic, diced

• 1x thumb-sized piece of ginger, grated or diced

• 2-3x green finger chillies, sliced

• 1 tablespoon tomato puree

• handful of frozen peas and/or sweetcorn

• 1 tsp fine salt

• 2-3 tablespoons natural yoghurt - optional

KEEMA MASALA

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp garam masala

• 1 tsp ground turmeric

• 1/2 tsp Kashmiri chilli powder (or regular chilli powder)

• To serve: paratha, roti, basmati rice

WALKTHROUGH

1. First, place a frying pan or wok onto medium-low heat. Add 2 tablespoons of vegetable oil or ghee and allow it to heat for 1 minute. Add all of the ground spices together and allow them to toast in the oil for 10-20 seconds.

   

   

2. Add the diced shallot, garlic, ginger, sliced chillies and 1 tablespoon of tomato paste. Increase the heat to medium-high and fry the ingredients until softened and paste-like, around 1-2 minutes.

   

   

3. Add the 250g minced chicken and toss it into the spice-aromatic paste until coated. Increase the heat to high and stir-fry the chicken until no trace of pink remains.

   

4. Add the handful of frozen peas/sweetcorn and toss until the mixture for one minute until defrosted.

   

5. Add 1 tsp of salt and a pinch of sugar followed by the 2-3 tablespoons of natural yoghurt. Immediately turn off the heat and stir the yoghurt through the chicken. Taste for seasoning, making adjustments with salt or lemon.

   

   

6. Serve the keema straight away with paratha, roti, rice or even with buttered toast. Some fresh coriander on top also enhances the aroma. Enjoy!