Keema Balls Curry (Minced Chicken Balls Curry)

Soft , juicy ,spicy keema balls curry is prepared with minced chicken and spices. Tomatoes and onions are used for preparing tasty gravy. Coconut and cashew nuts gives a rich texture and taste to its gravy. Mutton keema balls can also be cooked in gravy to prepare mutton keema balls curry.

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 5 to 6

Ingredients for Keema Balls:

  1. Minced chicken /chicken keema: 250 gms (1 bowl)
  2. Salt: 1 Teaspoon(according to taste)
  3. Turmeric: ½ Teaspoon
  4. Red chilli powder: 1 Teaspoon
  5. Coriander powder: ½ Teaspoon
  6. Cumin powder: ½ Teaspoon
  7. Garam masala powder: ½ Teaspoon
  8. Lemon juice: 1 Teaspoon
  9. Coriander leaves: a small bunch (finely chopped)
  10. Mint leaves: ¼ cup (finely chopped)
  11. Roasted chana/Chutney dal:  1 to 2 tablespoon(powdered)IMG_4789

Ingredients for gravy:

  1. Oil: 2 Teaspoon
  2. Whole spices: 2 cloves, 6 black pepper, ½ Inch cinnamon, 2 cardamom
  3. Onion: 2 medium sized (roughly grind)
  4. Tomato: 3 to 4 medium sized (pureed)
  5. Dry coconut powder: 3 to 4 Tablespoon
  6. Cashew nut: 10 to 12 cashews
  7. Turmeric: ½ Teaspoon
  8. Red chilli powder: 1 Teaspoon (according to taste)
  9. Coriander powder: 1 Teaspoon
  10. Cumin powder: ½ Teaspoon
  11. Garam masala: ¼ Teaspoon
  12. Coriander leaves: Few leaves (finely chopped)
  13. Kasoori methi/ dried fenugreek leaves: few crushed
  14. Salt: 1 Teaspoon (according to taste)IMG_4788

Procedure for keema balls:

  1. Add chicken keema and all the ingredients in a bowl and mix everything properly.IMG_4795
  2. Add  1 tablespoon roasted chana dal and mix.IMG_4796
  3. Prepare walnut sized  18 to 20 balls.IMG_4800
  4. Heat 1 teaspoon of oil in a pan and shallow fry keema balls for 4 to 5 minutes on a medium flame. Switch off the flame and keep aside.IMG_4812

Procedure for Gravy:

  1. Grind dry coconut powder and cashew nut to a fine paste adding some water. Keep aside.IMG_4817
  2. Heat 2 teaspoon of oil in a pan and add whole spices. Saute for a minute.IMG_4803
  3. Add  coarsely grind onion and fry till golden brown.IMG_4805
  4. Add ginger garlic paste and fry till golden brown.IMG_4813
  5. Add tomato puree and cook  till oil separates.IMG_4816
  6. Add red chilli powder, turmeric powder, coriander powder, cumin powder and garam masala powder and mix.IMG_4819
  7. Add coconut and cashew nut paste and fry for 3 to 4 minutes.IMG_4823
  8. Add 2 cups of water and salt and allow to boil. Adjust the seasoning. (can add water according to desired consistency).IMG_4826
  9. Add keema balls and coriander leaves and bring to a ball.IMG_4832
  10. Cover the pan and allow to simmer for about 8 to 10 minutes.IMG_4834
  11. Sprinkle crushed kasoori methi and mix.IMG_4836
  12. Transfer keema curry to a serving bowl and garnish with coriander leaves and ginger julienne.IMG_4844
  13. Serve Chicken Keema curry along with Jeera rice or roti, lemon and onion  wedges.IMG_4857

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