Chicken Kheema Curry With Oil Recipe

Fine minced chicken prepared with fried onions and seasoned with aromatic spices is a nutrient and energy dense easy to eat and a delicious side with rotis or parathas.

Nutritional info

  • 10.1 gm
    Protein
  • 11.3 gm
    Total Fat
  • 3.0 mg
    Vitamin C
  • 18.2 mg
    Calcium
  • 1.2 mg
    Iron
  • 3.5 gm
    Carbohydrate
  • 184.0 kcal
    Energy
  • 34.5 mcg
    Vitamin A
1/2 Minced Cup(136.0 gm) Chicken, Breast
1/4 Chopped Cup(28.0 gm) Onion
1/4 Chopped Cup(39.0 gm) Tomato
1.0 Chopped Tbsp(6.0 gm) Spring Onion
1.0 Chopped Tsp(2.0 gm) Green Chilli
2.0 Tsp(10.0 gm) Ginger Garlic Paste
1/2 Tsp(1.0 gm) Jeera
1/2 Tsp(1.0 gm) Haldi
1/2 Tsp(0.82 gm) Dhania Powder
1/2 Powder Tsp(1.0 gm) Red Chilly
0.75 Tsp(3.0 gm) Salt
1.0 Tbsp(8.0 ml) Oil
40.0 Ml(40.0 ml) Water
  • Take a nonstick pan and heat 1 tbsp oil

  • Add 1/2 tsp jeera, 1/2 tsp haldi, 1/4 cup chopped onions and saute well

  • Season with 1/4 tsp salt and stir

  • Add 2 tsp ginger garlic paste, 1 tbsp spring onion, 1/4 cup chopped tomato and saute well

  • Once mixed, add 1 tsp chopped green chilli, 1/2 tsp dhania powder, 1/2 tsp red chilli powder, a little water and stir

  • While stirring, add the minced chicken, remaining 1/2 tsp salt and water

  • Cover and allow the kheema to cook

  • Garnish with chopped spring onions and serve hot with pav