Spinach and chicken keema masala

Ingredients:-

  1. Chicken keema– 250 grams
  2. Salt – to taste
  3. Coconut oil – 2 tbsps.
  4. Onions – 3 medium, finely chopped
  5. Greenchilly – 2 number, finely chopped
  6. Ginger –  1 tsp. (pounded)
  7. Garlic – 4 big cloves (pounded)
  8. Red chilly powder – 1 heaping tsp.
  9. Coriander powder – 2 heaping tsps
  10. Turmeric powder – 1/2 tsp.
  11. Water – 1/4 cup
  12. Garam masala powder – 1/2 tsp.
  13. Spinach –  2 small handfuls
  14. Cilantro – 1/2 a bunch
  15. Fennel seeds – 1/2 tsp.
  16. Mint – 7 to 8 leaves
  17. Coconut – 1/2 cup; grated and pounded
  18. Lime juice – 1 tsp.

Method:-

  1. Heat 2 tbsps of oil in a broad non-stick pan. Add the onions & cook till they turn golden brown in colour. Add the greenchilly & the ginger-garlic paste & fry for 7 minutes.
  2. Stir in the coriander, red chilly and turmeric powders and cook on low heat for 2 minutes.
  3. Add the chicken keema and 1/2 tsp. of salt & fry for on low heat till white.
  4. Add  1/4 cup of water and cover cook the chicken for 15 minutes or till almost dry.
  5. Stir in the chopped spinach and cook further for 5 minutes.
  6. Grind together the cilantro, fennel seeds and mint leaves to a smooth paste. Add this paste to the pounded coconut and mix. Add this mixture to the cooked chicken and cook till the meat is lightly browned. Add garam masala powder.
  7. Add 1 tsp. of lime juice and remove from heat.
  8. Serve piping hot with rice.

Source:- Ummi Abdullah

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