Ingredients:

Ground chicken 2 lbs

1 onion chopped

4 green chillies

2 tbsp ginger garlic paste

10 sprigs of coriander leaves chopped

2 hand full of peas (soaked overnight and boiled with some salt) or fresh peas 1 cup

4 cardamon

4 cloves

1/4 inch cinnamon

1/2 + 1/4 tsp turmeric

3 tbsp chilli powder (adjust according to ur taste)

Salt according to your taste

1/2 tbsp coriander powder

Coconut 1 and 1/2 tsp

2 tsp +12-14 tbsp of oil.

Keema fry

 Method:

• Do not wash the chicken. Washing it makes the curry soggy.
• Marination: To chicken add 2 tsp of oil, 1 tbsp ginger garlic paste, 1/2 tsp turmeric,  chilli powder. coriander powder and salt to taste.
• Marinate for 30-45 mts.
• Heat the oil.
• Add cardamon, cloves and cinnamon.
• After they fry for a little bit, add onions and chillies.
• Fry till onions are translucent and add 1 tbsp of ginger garlic paste.
• Fry for few seconds and add 1/4 tsp turmeric.
• Add peas and fry for a minute.
• Add chicken and mix nicely so that there will be no big lumps.
• Keep the lid on and let the chicken cook completely.
• Check every 2 mts and make sure it doesn’t burn.
• It will take app 20-30 mts for chicken to cook.
• After chicken is cooked completely add coconut powder and keep on low heat 15-20 mts,
• Garnish with coriander leaves and enjoy.

This goes to srilekha’s theme of the month event:

http://srishkitchen.blogspot.com/2008/09/event-for-month-of-september-and-theme.html