Mirch Keema Recipes
KEEMA SHIMLA MIRCH (GROUND CHICKEN WITH BELL PEPPERS)
Bell peppers provide a sweet, crunchy freshness that perfectly complements spiced ground chicken in this winning mix of textures, flavors and convenience. A weeknight staple in many Pakistani households, this dish includes lemon juice, garam masala and fresh cilantro for a layer of brightness and warmth no matter the time of year. It all comes together in 30 minutes with very little prep.
Provided by Zainab Shah
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- In a medium (9-inch) pot or wok, heat ghee over medium-high until it has melted, about 30 to 45 seconds. Add onion and cook on medium, stirring occasionally, until translucent, about 4 to 5 minutes.
- Add chicken, ginger, garlic and salt, and cook on high, stirring occasionally, until most of the liquid has evaporated and some bits of the chicken start to crisp, about 7 to 10 minutes.
- Lower heat to medium and stir in cumin seeds, chile powder, coriander and turmeric. Add tomatoes and continue cooking, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
- Add bell pepper and green chiles. Continue cooking on medium, stirring occasionally, until the bell pepper starts to soften but still maintains some crunch, about 5 to 7 minutes. Turn off the stove, then sprinkle with garam masala, lemon juice and fresh cilantro.
KEEMA SHIMLA MIRCH (GROUND CHICKEN WITH BELL PEPPERS)
Bell peppers provide a sweet, crunchy freshness that perfectly complements spiced ground chicken in this winning mix of textures, flavors and convenience. A weeknight staple in many Pakistani households, this dish includes lemon juice, garam masala and fresh cilantro for a layer of brightness and warmth no matter the time of year. It all comes together in 30 minutes with very little prep.
Provided by Zainab Shah
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- In a medium (9-inch) pot or wok, heat ghee over medium-high until it has melted, about 30 to 45 seconds. Add onion and cook on medium, stirring occasionally, until translucent, about 4 to 5 minutes.
- Add chicken, ginger, garlic and salt, and cook on high, stirring occasionally, until most of the liquid has evaporated and some bits of the chicken start to crisp, about 7 to 10 minutes.
- Lower heat to medium and stir in cumin seeds, chile powder, coriander and turmeric. Add tomatoes and continue cooking, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
- Add bell pepper and green chiles. Continue cooking on medium, stirring occasionally, until the bell pepper starts to soften but still maintains some crunch, about 5 to 7 minutes. Turn off the stove, then sprinkle with garam masala, lemon juice and fresh cilantro.
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