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Ground chicken cooks in a fraction of the time that a curry with bone-in meat would take, which is exactly why keema is the dish most Pakistani households turn to on a weeknight when there's no time to spare. Everything happens in one pan - onions, tomatoes, spices, and mince simmered down together until the oil separates and the whole thing turns thick and deeply savory.
Prep Time
10 min
Per serving
320kcal
Calories
Cook Time
25 min
Servings
4 people
Difficulty
easy
28g
Protein
8g
Carbs
20g
Fat
2g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Heat the oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes, until softened and lightly golden.
Add the ginger-garlic paste and green chilies, cooking for 1 minute until fragrant.
Add the ground chicken, breaking it apart with a spatula, and cook for 5-6 minutes, until no longer pink.
Stir in the chopped tomatoes, red chili powder, turmeric, coriander powder, cumin powder, and salt. Cook for 5-6 minutes, mashing the tomatoes as they soften, until the mixture thickens.
Cover and simmer on low heat for 8-10 minutes, stirring occasionally, until the keema is fully cooked and the oil begins to separate at the edges.
Stir in the garam masala and most of the chopped coriander leaves, cooking for another 1-2 minutes.
Garnish with the remaining coriander and sliced green chilies, and serve hot with naan, roti, or steamed rice.
Break Up the Mince Thoroughly: Using the back of a spatula to break the ground chicken into small, even pieces while it cooks prevents large clumps and helps it absorb the spices more evenly. Let the Tomatoes Fully Break Down: Mashing and cooking the tomatoes until they're soft and jammy, rather than rushing this step, is what builds the thick, rich base characteristic of good keema. Watch for the Oil Separation: Similar to other slow-cooked South Asian dishes, keema is done when the oil visibly separates and rises slightly at the edges of the pan.
Yes, both are traditional variations - beef and lamb keema will need slightly longer cooking time to become tender compared to the quicker-cooking chicken version.
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