Chicken Keema
万能の肉粒！マトンの代役からシークカバブまでこなす変幻自在のキーマ
Description
Minced chicken. Lacking Mutton Keema's quirks and being lighter, it's easier for Japanese to eat, allowing straight enjoyment of spice aromas.
Classification: For Everyone,Meat,Umami
Shops selling Chicken Keema
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Minced chicken
Instructions
- Heat oil/cumin seeds in a pot, fry onions and garlic-ginger paste.
- Add chicken Keema, fry firmly on medium until crumbly to evaporate meat odor.
- Add tomatoes, coriander, turmeric, chili powder, stir-fry-simmer with green peas until moisture vanishes into 'Chicken Keema Matar'.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Minced pork (unused in India but as home sub)
Pairing
Chicken Keema Curry, Seekh Kebab, Samosa
Trivia
[Trend] Hugely popular in Indian restaurants as a rescue menu for those disliking mutton's intense smell. Lacking mutton's fat strength, using slightly more oil and effectively adding Garam Masala at the end yields a punchy finish.
Eating tips & etiquette
[Unique Eating] Sandwich chicken Keema—stir-fried spicily with moisture completely evaporated—in sliced bread, bake in a hot sandwich maker, biting into it as 'Keema Sandwich' for breakfast!
Allergen
Chicken