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Capsicum Chicken Keema

2021-02-15
  • Servings: 4
  • Prep Time: 5m
  • Cook Time: 25m
  • Ready In: 30m
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Nutritional Info

This information is per serving.

  • Calories

    252
  • Carbohydrates

    15g
  • Fat

    15g
  • Protein

    14g
  • Serving Size

    216g
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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.

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