• windhukitchen

Capsicum Chicken Keema

Updated: Sep 18

This keema recipe with capsicum is one such combination that is super easy and quick to make. I make this curry when I am short of time and the best part is any leftovers can be transformed into a delicious wrap or sandwich for lunch the next day.

Cuisine: Indian. Course: Main Serves: 4

Prep Time: 5 Min Cook Time: 20 Min Total Time: 25 min.

Nutritional Info: Serving Size: 216g

Calories: 252 Carbs: 15g. Fat: 15g. Protein: 14g

Ingredients:


For Capsicum

  • 1 Tablespoon Oil

  • 1/2 Teaspoon Shah Jeera

  • Few Cinnamon Sticks

  • 1 1/2 Cup Chopped Capsicum

For Curry:

  • 1 Kg Chicken Keema

  • 1 Tablespoon Oil

  • 1/2 Teaspoon Shah Jeera

  • 1/2 Cup Onions

  • 1 Teaspoon Ginger Garlic Paste

  • 1/2 Teaspoon Turmeric Powder

  • 1 1/2 Teaspoon Salt

  • 2 Teaspoons Chili Powder

  • 1/2 Teaspoon Coriander Powder

  • Coriander Leaves

Method:

  1. Heat 1 tablespoon oil and add 1/2 Teaspoon Shah Jeera, few Cinnamon sticks & fry for 30 seconds.

  2. Add 1 1/2 cup chopped capsicum and stir fry for 5 minutes & keep it aside.

  3. In a cooking pan, add 1 tablespoon oil, 1/2 Teaspoon Shah Jeera, 1/2 Cup sliced onions and fry until onions are golden brown.

  4. Add 1 teaspoon ginger garlic paste, 1/2 teaspoon turmeric powder, and mix well.

  5. Add 1 Kg Chicken Keema & cook for 5 minutes.

  6. Add 1 1/2 teaspoon salt, 2 teaspoons chili powder, and mix it well. Cook for 5 minutes.

  7. Add stir-fried capsicum to chicken & cook for 3 minutes.

  8. Add 1/2 Teaspoon Coriander Powder, Coriander Leaves & mix well, make sure there is no water.

  9. Turn off the stove & enjoy.


Watch the Video for Procedure:


© 2020 by Windhu Kitchen

Homemade Cooking|Cooking Recipes|Indian Recipes
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