Madras Kheema Curry
 
 
Kheema Curry is a robust, peppery curry dish made with minced chicken or lamb cooked with onion, tomatoes, ginger, garlic and earthy spices! It's not the most well known dish, but to the people who've eaten this curry in Chennai know it's worth. Serve this with nothing other than dosa, idli or appam.
Author:
Recipe type: Lunch, Dinner, Entree
Cuisine: Indian
Serves: 4
Ingredients
  • Oil - 3 tbsp
  • Curry Leaves -10
  • Onion - 1 cup, 1 finely chopped
  • Ginger garlic paste – 1 tbsp, fresh
  • Chicken mince or Mutton kheema - ½ pound or 500 grams
  • Tomato - 2 large, pureed 1 cup
  • Turmeric powder - ½ tsp
  • Salt - as needed
  • 2 potatoes diced to 2 inch pieces
Masala To Roast and grind:
  • Pepper - 1 tsp
  • Cinnamon – 1’’ stick
  • Cloves – 3
  • Fennel seeds – 1 tsp
  • Coriander seeds – 2 tsp
  • Dry red chillies - 6-8 according to your spice level
  • Cumin seeds – 1 tsp
  • Raw rice – 1 tbsp
  • Roasted gram dal/ pottukadalai – 1 tsp
  • Fresh grated Coconut – 5 tbsp
  • Khus Khus or poppy seeds - 1 tbsp
Garnish
  • Cilantro
Instructions
Masala
  1. Take a flat bottomed pan and keep it over medium heat, dry roast the pepper, cinnamon, cloves, coriander, fennel seeds, dry red chilies, cumin seeds, raw rice, roasted gram, poppy seeds on low heat until it's lightly toasted and you can smell the spices. This will take about 5 minutes. Turn off the heat and add coconut and grind it in a blender with ½ cup water to a semi smooth paste. Do not grind it to a very smooth consistency. It has to be smooth but not pasty smooth. Set aside.
  2. In a heavy bottomed pan, pour the oil and let it get hot. Toss in the curry leaves, onion and saute and brown it for about 5 minutes on medium heat. Carefully add the ginger garlic paste and saute for a minute. Add the chicken mince, salt and turmeric and keep stirring until it is all broken up and browned a little. Next, add in the tomato puree and saute for 2-3 minutes on high heat. Now add the ground masala paste and 1 cup of water. Toss in the diced potatoes. Turn the heat to medium and cover and cook for 10-15 minutes or until the potatoes are cooked well. Take off the lid and let it boil for another 3 minutes.
  3. Add some chopped cilantro and serve HOT with some dosa or idli
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2019/03/30/madras-kheema-curry/