Chicken Keema with Goru Chikkudu (Cluster Beans)2021-02-28
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Ready In: 45m
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This information is per serving.
Serving Size1 Cup
Minced meat (Keema) and cluster beans (Goru Chikkudu) is a side dish cooked in onion, ginger, tomato, and aromatic spices and is served with Indian bread like chapati, kulcha, or naan.
- 2 Tablespoons Oil
- 1 Teaspoon Shah Jeera
- 1 Bay Leave
- 1 Chopped Onion
- 4-5 Green Chilies
- Few Curry Leaves
- 1 Chopped Tomatoes
- 1 Teaspoon Ginger Garlic Paste
- 1 Cup Goruchikkudu (Cluster Beans)
- 1 Lb Chicken Keema
- 2 Teaspoons Red Chili Powder
- 2 Teaspoons Salt
- 1 Teaspoon Chicken Masala
- 3 Tablespoons Hung Yogurt
Heat 2 tablespoons of oil and add 1 teaspoon shah jeera, 1 bay leaves, 1 chopped onion, 4-5 green chilies, few curry leaves, and mix well.
Add 1/2 teaspoon turmeric powder, 1 chopped tomato, and cook until tomatoes are soft.
Add 1 cup goruchikkudu (cluster beans) and sauté well. Add 1 lb chicken keema and mix well.
Add 2 teaspoons red chili powder, 2 teaspoons salt, 1 teaspoon chicken masala, and mix well.
Cover the lid and cook for 10 minutes. Once the cluster beans are half cooked, add 3 tablespoons of hung yogurt. Mix well.
Cover the lid and cook for 10 minutes or until meat and beans are cooked.
Garnish with coriander leaves and turn off the stove.