Mirch Keema Recipes

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KEEMA SHIMLA MIRCH (GROUND CHICKEN WITH BELL PEPPERS)



Keema Shimla Mirch (Ground Chicken With Bell Peppers) image

Bell peppers provide a sweet, crunchy freshness that perfectly complements spiced ground chicken in this winning mix of textures, flavors and convenience. A weeknight staple in many Pakistani households, this dish includes lemon juice, garam masala and fresh cilantro for a layer of brightness and warmth no matter the time of year. It all comes together in 30 minutes with very little prep.

Provided by Zainab Shah

Categories     dinner, weeknight, poultry, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 16

1/4 cup ghee or any neutral oil
1 medium onion, finely chopped
1 pound ground chicken
1 teaspoon ginger paste or freshly grated ginger
1 teaspoon garlic paste or freshly grated garlic
1 teaspoon fine sea salt
1 teaspoon cumin seeds
1/2 teaspoon kashmiri red chile powder or other ground red chile
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
2 medium plum tomatoes, finely chopped
1 large green bell pepper, halved, seeded and thinly sliced about ¼-inch thick
3 fresh Thai green chiles, stems removed, chopped
3/4 teaspoon garam masala
2 to 3 tablespoon lemon juice (from about ½ lemon)
2 to 3 tablespoons chopped fresh cilantro

Steps:

  • In a medium (9-inch) pot or wok, heat ghee over medium-high until it has melted, about 30 to 45 seconds. Add onion and cook on medium, stirring occasionally, until translucent, about 4 to 5 minutes.
  • Add chicken, ginger, garlic and salt, and cook on high, stirring occasionally, until most of the liquid has evaporated and some bits of the chicken start to crisp, about 7 to 10 minutes.
  • Lower heat to medium and stir in cumin seeds, chile powder, coriander and turmeric. Add tomatoes and continue cooking, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
  • Add bell pepper and green chiles. Continue cooking on medium, stirring occasionally, until the bell pepper starts to soften but still maintains some crunch, about 5 to 7 minutes. Turn off the stove, then sprinkle with garam masala, lemon juice and fresh cilantro.

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