Until recently I used to always use chicken kheema(minced chicken) to only make shaami kabobs. Now this kheema curry is frequently on our menu for weekends. I came across ‘Hyderabadi Kheema curry’ on youtube while browsing hyderabadi recipes. That recipe used mutton mince which is what is used traditionally. However, since I don’t eat red meat now, I decided to try making Kheema curry using chicken instead. I decided to add the potatoes since them I love 🙂 Using minced chicken also eliminates the step of cutting the chicken pieces so this curry comes together pretty fast.!
Kasoori methi adds a wonderful flavor to this curry. And you could have it just with some salad on the side. That way you can cut down your carbs. Or if you have no problem with carbs, you can have this curry with some freshly baked bread and or rotis or rice!
- 1½ lbs ground chicken (chicken kheema), thawed
- 1 tbsp olive oil
- 1 bay leaf
- 4 whole cloves (or ½ tsp ground cloves)
- 1, 1 inch cinnamon stick or 1 tsp ground cinnamon
- 6-8 black pepper corns (omit for AIP)
- 1½ tbsp kasoori methi (dried fenugreek leaves)
- 1 medium size red onion, chopped fine
- 4 large garlic cloves, chopped fine
- 2 tbsp fresh ginger finely chopped or grated
- 2 green chillies, chopped fine (omit for AIP)
- 1 tsp sea salt
- 1 tsp Kashmiri red chilli powder (omit for AIP)
- 1 tsp turmeric powder
- 1 tbsp coriander powder (omit for AIP)
- 1 tsp garam masala powder (omit for AIP)
- 1 tsp cumin powder (omit for AIP)
- 1 cup water
- ½ cup fresh cilantro leaves, finely chopped
- 1 large potato or 2 medium potatoes (cut into large wedges) (omit for Paleo or use turnips)
- 1 tbsp lime juice
- In a large bottom pan or a wok style pan, add the oil. Next add the spices - cinnamon, cloves, black pepper, bay leaf and the kasoori methi. After 30 seconds, add the onions, garlic and chillies. Stir for 4-5 minutes on medium heat. Next add the chicken and the salt and spices. Mix the onion and spices thoroughly with the chicken. Cover and cook for about 5 minutes stirring once in between to break the chicken kheema lumps into small pieces and to avoid any scorching.
- Add the cilantro and the potato pieces along with the water and again keep covered for 10 minutes or until the potatoes are cooked.
- Serve warm with rotis or rice.
[…] Chicken Kheema Curry with Sweet Potatoes from Cook 2 Nourish follow AIP notes […]
Oh, that does look so tasty! Thanks for sharing with us at Throwback Thursday!!
Mollie
You are welcome!
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Hmm… I purchased ground turkey today, with no specific use in mind…do you think I could substitute it for the chicken?? This sounds really good! Especially with the potatoes!
Ansolutely Nancy. The flavors will definitely go well with the minced turkey as well. Yes I love the potatoes in this curry too!
This looks tasty! I enjoy all the spices you are including, as well! Thanks for bringing to Fiesta Friday!
thanks very much. Yes this is one tasty curry and comes together pretty fast!
This looks absolutely delicious! My stomach is growling! 😀
ha ha Jhuls! yes mine does the same whenever I cook this. How are you doing? I did reply back to your email. Lmk how you are doing. Hugs to you!
Looks delicious! But what is kasoori methi? Never heard of it before…
Hi Kasoori methi is dried fenugreek leaves. They have a very unique flavor – slightly bitter but very aromatic. You will find it in Indian stores or online grocers. thanks for stopping by!
Thanks!
This looks yummy Indu! 🙂
thanks Sadia 🙂 yeah very tasty.
The chicken kheema would be great with some rice. I like the addition of kasoori methi. Here, we usually use fenugreek seeds but not the leaves but I can imagine the added flavour of the leaves. Thanks for bringing this to the fiesta, Indu! Hope you are having a good weekend.
Hi Ahila! Yes kasoori methi gives it a nice touch! And next time I ‘ll try adding methi seeds too in some form. thanks for mentioning. And thx for co-hosting FF. Hope you are having a good time!