Capsicum Chicken Keema
2021-02-15- Cuisine: Indian
- Course: Main Course
- Skill Level: Intermediate
-
Add to favorites
- Servings: 4
- Prep Time: 5m
- Cook Time: 25m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
Nutritional Info
This information is per serving.
-
Calories
252 -
Carbohydrates
15g -
Fat
15g -
Protein
14g -
Serving Size
216g
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.
Ingredients (For Capsicum)
- 1 Tablespoon Oil
- 1/2 Teaspoon Shah Jeera
- Few Cinnamon Sticks
- 1 1/2 Cup Chopped Capsicum
Ingredients (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
Step 1
Heat 1 tablespoon oil and add 1/2 Teaspoon Shah Jeera, a few Cinnamon sticks and fry for 30 seconds.
Step 2
Add 1 1/2 cup chopped capsicum and stir fry for 5 minutes and keep it aside.
Step 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.
Step 4
Add 1 teaspoon ginger garlic paste, 1/2 teaspoon turmeric powder, and mix well.
Step 5
Add 1 Kg Chicken Keema and cook for 5 minutes.
Step 6
Add 1 1/2 teaspoon salt, 2 teaspoons chili powder, and mix it well—Cook for 5 minutes.
Step 7
Add stir-fried capsicum to chicken and cook for 3 minutes.
Step 8
Add 1/2 teaspoon coriander powder, coriander leaves and mix well, make sure there is no water.
Step 9
Turn off the stove and enjoy.