Chicken Mince (Keema) Curry

  • Yield : 2 Cups
  • Servings : 3 Servings
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m

Chicken Mince (Keema) Curry


  • Chicken Mince (Keema) – ½ Cup
  • Cinnamon Sticks (Small) – 2 Nos
  • Star Anise – 1 No
  • Kasuri Methi – 2 T Spoons
  • Ginger Garlic Paste – 1 Tb Spoon
  • Bay Leaf – 3 Nos
  • Mace – 1 No
  • Coriander Powder – 2 T Spoons
  • Turmeric Powder – ½ T Spoon
  • Garam Masala – 1 T Spoon
  • Red Chilli Powder – 1 T Spoon
  • Salt – Tasty
  • Onions (Chopped) – ½ Cup
  • Tomatoes (Chopped) – ½ Cup
  • Coriander Leaves – 2 Bunches
  • Water – for gravy
  • Oil – 2 Tb Spoons


Step 1

On a medium Flame place the non-stick kadai add Oil after heating add the cinnamon, star anise, cloves, bay leaves, mace saute for few seconds.

Step 2

Then add the onions saute for 2 minutes (until turns to gold colour), then add the kasuri methi, turmeric powder mix well, ginger garlic paste mix well, then add chicken mince and mix well until the chicken turns to white colour then add red chilli powder, salt, coriander powder, garam masala then saute for 2 to 3 minutes by closing the lid then add the tomatoes mix well, then cook for 10 to 15 minutes in a low flame (if you see burning you can add little water to it) then continue cooking.

Step 3

Finally add some coriander leaves and turn off the stove and take in a serving bowl and serve hot with rice.

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Nutritional Info

This information is per serving.

  • Calories

  • Total Fat

    6 g
  • Cholesterol

    0 mg
  • Protein

    20 g

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