Chicken Keema is a traditional dish of the India. It is typically ground meat and can be used as a filling for samosas or naan. The keema that I like to use as a filling for dosa can also be used to prepare chicken keema kottu parotta. I prefer to eat the chicken keema dosa with this kozhi kulambu, the authentic chicken curry that serves a perfect side dish.
Ingredients for the keema:
boneless skinless chicken breasts - 1 pound
onions chopped - 1/2 cup
green chillies - 6
garlic - 4 pieces
ginger - same amount as garlic
cummin seeds - 1/2 tsp
fennel seeds - 1/4 tsp
chilly powder - 1 tsp
turmeric powder - 1/4 tsp
cummin powder - 1/2 tsp
curry leaves - 10
Preparation of the keema:
1. Use a chopper to chop the cut chicken. If you only use mixies, use the mixie to chop the chicken, but just put it on for a second and stop. You should have a nicely ground meat.
2. In a pan heat oil and add cummin seeds, fennel seeds and then the curry leaves
3. grind ginger, garlic, green chillies without adding water.. (it shoud look like finely chopped pieces.. Don't make a paste)
4. Add the stuff from 3 and fry for a few minutes
5. Add the chicken and fry
6. Add the chilly powder, cummin powder, turmeric powder and salt
7. Fry until the chicken is cooked. Add very little water if it gets dry.
2. In a pan heat oil and add cummin seeds, fennel seeds and then the curry leaves
3. grind ginger, garlic, green chillies without adding water.. (it shoud look like finely chopped pieces.. Don't make a paste)
4. Add the stuff from 3 and fry for a few minutes
5. Add the chicken and fry
6. Add the chilly powder, cummin powder, turmeric powder and salt
7. Fry until the chicken is cooked. Add very little water if it gets dry.
Ingredients for the kozhi kulambu:
Chicken pieces with bones - 1 pound (I prefer the organic chicken from whole foods)
Onions thin cut - 1/2 cup
tomatoes chopped - 1/2 cup
cocunut - 2 tbsp
casews - 10
poppy seeds - 1 tsp
garlic - 3 pieces
ginger - same quantity as garlic
chilly powder - 1 tsp
cummin powder - 1/2 tp
corriander powder - 1/2 tsp
pepper powder - 1/2 tsp
turmeric - 1/4 tsp
curry leaves - 10
cloves - 4
cinnamon - 2 sticks
elachi - 2
fennel seeds - 1/4 tsp
Preparation of the kulambu:
1. Grind cocunut, casews, poppy seeds, cloves. cinnamon, elachi, fennel seeds, chilly powder, cummin powder, corriander powder, pepper powder, turmeric, ginger, garlic and tomatoes.
2. Heat oil in a pan, add curry leaves, onions and fry until translucent
3. Add the chicken and the ground masala from 1 and fry until the chicken is completely covered with the masal.
4. When the chicken is half cooked add sufficient water and pressure cook for one whistle
2. Heat oil in a pan, add curry leaves, onions and fry until translucent
3. Add the chicken and the ground masala from 1 and fry until the chicken is completely covered with the masal.
4. When the chicken is half cooked add sufficient water and pressure cook for one whistle
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