Chicken Kheema Curry with Chicken Sukka (Simplified)
Chicken Kheema Curry
Ingredients
- • 250 g Chicken Mince
- • 1 medium Onion, finely chopped
- • 2 medium Tomatoes, pureed
- • 1 tbsp Ginger-Garlic Paste
- • 1/2 tsp Turmeric Powder
- • 1 tsp Red Chilli Powder
- • 1 tsp Coriander Powder
- • 1/2 tsp Garam Masala
- • 2 tbsp Oil
- • Salt to taste
- • 2 tbsp Fresh Coriander, chopped
Cooking Steps
Heat oil in a pressure cooker. Add chopped onion and sauté until golden brown.
Add ginger-garlic paste and sauté for a minute.
Add chicken mince and cook until browned.
Add tomato puree, turmeric powder, red chilli powder, coriander powder, and salt. Cook for 5 minutes.
Add 1/2 cup water, close the pressure cooker and cook for 2 whistles.
Let the pressure release naturally. Add garam masala and fresh coriander. Mix well and serve hot.
Chicken Sukka (Simplified)
Ingredients
- • 200 g Chicken Boneless, cut into small pieces
- • 1 tbsp Oil
- • 1/2 tsp Mustard Seeds
- • 1/4 tsp Fenugreek Seeds
- • 1 sprig Curry Leaves
- • 2 Green Chillies, slit
- • 1 tsp Ginger-Garlic Paste
- • 1/2 tsp Turmeric Powder
- • 1 tsp Red Chilli Powder
- • 1 tsp Coriander Powder
- • 1/4 tsp Fennel Powder
- • Salt to taste
Cooking Steps
Heat oil in a pan. Add mustard seeds, fenugreek seeds, curry leaves and green chillies. Let them splutter.
Add ginger-garlic paste and sauté for 30 seconds.
Add chicken pieces and sauté until lightly browned.
Add turmeric powder, red chilli powder, coriander powder, fennel powder, and salt. Mix well.
Cover and cook on medium heat for about 8-10 minutes until the chicken is cooked through and dry.