Chicken Keema Shimla Mirch
3 tbsp of rapeseed oil
1 onion, roughly chopped
2 large green peppers, roughly chopped
1-2 green chillies, finely chopped, plus extra sliced chillies to serve
2 tbsp of mixed garlic and ginger paste
1-2 tbsp of Madras curry powder
1 tsp of ground cumin
1 tsp of round coriander
1 tsp of red chilli powder
1/2 tsp of ground turmeric
3 tbsp of plain passata or blended tomatoes
600ml of base curry sauce, heated
600g of minced chicken
200ml of thick coconut milk
5 small tomatoes, quartered
Toppings to serve
5cm piece of peeled ginger, julienned
4 spring onions, roughly chopped
5 tbsp of finely chopped coriander
Heat the oil over medium–high heat. When it’s visibly hot, add the chopped onion, green peppers and green chillies and fry until the onion is translucent but still quite crisp. Add the garlic and ginger paste and stir it all in for about one minute.
Now add the ground spices and stir them into the vegetables. Pour in the tomato passata and 250ml of the curry sauce. Bring this to a simmer, stirring only if the sauce is sticking to the pan.
Add the chicken and stir it into the sauce. Let this simmer for about ten minutes until the chicken is cooked through. (In restaurants, pre-cooked keema would be used as a time saver so if you’re working ahead, feel free to do the same.) Once cooked through, add the rest of the base sauce and the coconut milk and stir it all to combine.
Add the quartered tomatoes. Season with salt to taste and add more of the ground spices, if you want. Serve at the table with the ginger, spring onions, coriander and sliced chillies on the side or as a garnish.
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