*Yawn* yet another food post. Does Fieran do anything beyond eat and shop? Of course not 😉
I made this dish today for dinner.
It’s another one of those quick and easy dishes that takes less than 30 minutes to prepare. Honestly I was thinking of cooking a mean Pad Thai but the thought of peeling bean sprouts at 6pm with a rumbling tummy was not very exciting. So I “settled” for this dish instead.
How do we make Chicken Keema? Easy peasy. In typical Fieran style, we don’t really care about measurements. The important thing is to cook a dish that suits your taste. Indian food is great as it can be customized easily – add a dash of salt, a pinch of pepper, some curry powder and turmeric – voila! Your dish is done, just the way you like it.
Now, get a tray of minced chicken and fry it with some chopped onions and a bit of garlic. You can use any type of oil to fry. I’m partial to Peanut oil or Olive oil. Then, add your spices. I used some Indian curry powder, a bit of tamarind paste, pinch of paprika, a bit of cumin powder, chopped coriander (you can get it in a bottle here, so I don’t chop it myself), a bit of thyme, some cinnamon and some nutmeg.
Once the meat is cooked with the spices, taste it. Does it need anything else? If yes, add in more spices. If no, add in a can of green peas. Stir until the peas and chicken are mixed evenly and switch off your stove.
Warm up the pita bread and slice them into half. Fill the pockets with the chicken keema. I made a bit of cucumber raita (grated cucumber tossed with a few tablespoons of yoghurt and some cumin, paprika, salt and pepper) to go with this dish. The yoghurt complements the keema very well.