Chicken keema, my take on an Indian-inspired spicy, fragrant Indian chicken curry with sweet & sour tones with lots of garlic & green beans.
This is a really easy and quick Indian curry with a relatively moderate ingredient list that will go from your fridge to your table in around 30 minutes.
Indian Minced Chicken Curry
Keema is a word of Turkic origin that is used widely across the Middle East and through India, Pakistan and Bangladesh.
It means nothing fancier than minced or ground meat and arguably the most well-known dish using it is keema matar. A delicious lamb curry offset with sweet green peas.
This spicy chicken keema curry adds another option into the mix and it is both delicious and really quick.
It has subtle sweet and sour undertones and is heady with fenugreek, and unlike many keema curries this will go from your fridge to your table in under 30 minutes!
Frequently Asked Questions
Do I have to cook this in a wok?
No a medium-large skillet or frying pan that’s around 28-30cm (11-12″) would work too.
Can I use cinnamon instead of cassia bark?
Yes, but there is a flavour difference, however, it is subtle.
Can I use something else other than green beans?
Absolutely, knock yourself out… the obvious substitution is sweet garden peas, but runner beans, broad beans or even mangetout would work.
What are anardana seeds?
They are dried pomegranate seeds, a relatively new ingredient in my “Indian” cooking arsenal. They have an almost jammy sourness that I love.
Don’t worry about having them left over, they last well when stored properly and I use them on loads of curries. My chole masala and lamb jalfrezi are two that stand out as being really special!
Can I cook this in advance?
Yes, although I would not add the green beans to the curry. It will be fine in the fridge for a couple of days and up to 3 months in the freezer.
You might need to add a splash of water to reheat and then throw in the green beans just to warm through for 2-3 minutes to keep the fresh and vibrant.
Like so many of my Indian-inspired curry recipes, I like to serve this chicken keema with flatbread.
Rice is always a solid option to serve with curry, everything from plain boiled rice to a nice pilau rice would be a great choice.
However, I would be much more inclined to serve this with a bit of an Indian starter.
I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- Chopping board.
- Kicthen knife.
- Weighing scales and or measuring cups and spoons.
- Stirring and serving spoons.
This quick and easy Indian-inspired chicken keema curry is hot and spicy with sweet and sour undertones and it will go from your fridge to your table in right around 30 minutes.
- 400g (14oz) Minced Chicken
- 100g (⅔ Cup) Onion
- 8 Garlic Cloves
- 150g (1 Cup) Green Beans
- 2 Tbsp Vegetable Oil
- 1 (10cm or 4") PIece of Cassia Bark
- ½ Tsp Cumin Seeds
- 6 Cardamom Pods
- 1 Tsp Black Mustard Seeds
- 8-10 Dried Kashmiri Chilli Peppers
- 12-18 Curry Leaves
- ½ Tsp Sea Salt
- 2 Tbsp Tomato Puree
- 1 Tbsp Dark Brown Sugar
- 1 Tsp Anardana Seeds aka Dried Pomegranate Seeds
- 1 Tbsp Kashmiri Chilli Powder
- 1 Tsp Ground Turmeric
- 2 Tbsp White Vinegar
- 250ml (1 Cup) Water
- 1 Tsp Garam Masala
- 1 Tbsp Dried Fenugreek Leaves
- Cut the onion in half, peel it and then cut it into a 5-6mm (¼") dice.
- Peel the garlic cloves and dice them as finely as you can.
- Tip and tail the green beans and cut them into 1.5cm (½") lengths.
- Heat the oil in a wok over a high heat and when it is hot throw in the cassia bark, cumin seeds, mustard seeds, dried chilli peppers and curry leaves and stir for 30 seconds.
- Throw in the onions and cook for 2½-3 minutes stirring constantly.
- Add the tomato puree and garlic then stir and mash the tomato puree to ensure that is cooked through for 1 minute.
- Add the minced chicken and salt and then cook over a very high heat until it has nicely coloured up, this will take 3-4 minutes.
- Pour in the vinegar, brown sugar, anardana seeds, Kashmiri chilli powder, and turmeric then stir to combine everything.
- Add the water, then reduce the heat to medium-low and simmer for 10 minutes.
- Add the green beans, dried fenugreek leaves and garam masala, stir it all together and cook for a final 3 minutes.
Amount Per Serving: Calories: 776Total Fat: 43gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 188mgSodium: 876mgCarbohydrates: 46gFiber: 10gSugar: 22gProtein: 57g
Calorific details are provided by a third-party application and are to be used as indicative figures only.