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Home Mangalore/Goa Recipes Poultry Chicken Mince Curry 2

Chicken Mince Curry 2

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Quantity: Measure: Ingredients: Description:
500 Grams Chicken Boneless Mine in a grinder
1 Medium Tomato Juice diced
1 Large Onion Diced - marinade
1 Inch Ginger (Adhrak) Finely minced -- marinade
4 Flakes/Cloves Garlic (Lason, Losun) Finely minced - marinade
1 Tablespoon Ginger Garlic Paste - marinade
1 Twigs/Sprigs Curry Leaves (Kadi patta) Chopped fine - marinade
A Few Coriander Leaves (Kothmeer) Chopped fine - marinade
1/4 Teaspoon Turmeric Powder - marinade
1 Tablespoon Meat Curry Powder - marinade - see Masalas
1 Tablespoon Coriander Powder - marinade
1 Teaspoon Chilly Powder, Red As per taste - marinade
1/2 Teaspoon Pepper Powder As per taste - marinade
2 Teaspoon Garam-Masala - marinade
  As Required Salt to taste - marinade
  As Required Vinegar or lime juice - marinade
  As Required Water To buil chicken


Marinate the ground meat (kheema) with ingredients listed  for marinade and refrigerate it for atleast 30 minutes.
Transfer the marinated meat mixture and the chopped tomatoes into a pressure cooker. Add 1 cup of water and more salt if needed.
Pressure cook on medium heat for around 10 minutes or for 2-3 whistles.
When the pressure subsides, open the pan and stir the minced meat breaking up any pieces sticking together. Saute on medium heat for 5 more minutes so that the gravy thickens.
Alternatively, you can slow cook the ground chicken in a covered non stick pan for 25-30 minutes, stirring occasionally.

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