Keema Shimla Mirch (Ground Chicken With Bell Peppers)
Updated April 15, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup ghee or any neutral oil
- 1medium onion, finely chopped
- 1pound ground chicken
- 1teaspoon ginger paste or freshly grated ginger
- 1teaspoon garlic paste or freshly grated garlic
- 1teaspoon fine sea salt
- 1teaspoon cumin seeds
- ½teaspoon kashmiri red chile powder or other ground red chile
- ¼teaspoon ground coriander
- ¼teaspoon ground turmeric
- 2medium plum tomatoes, finely chopped
- 1large green bell pepper, halved, seeded and thinly sliced about ¼-inch thick
- 3fresh Thai green chiles, stems removed, chopped
- ¾teaspoon garam masala
- 2 to 3tablespoon lemon juice (from about ½ lemon)
- 2 to 3tablespoons chopped fresh cilantro
Nutritional analysis per serving (4 servings)
329 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 22 grams protein; 635 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
This dish would be great as one of the main elements of a desi (South Asian) food plate: This keema A vegetable dish: e.g. aloo gobhi (potato-cauliflower) or any greens (saag) Raita and/or a sliced veg salad Serve with rice (plain or spiced) or roti/naan/pita bread/chapatis.
This dish can be served with naan, roti or plain rice and is particularly good when lentils are added as well. A simple salad of diced tomato, cucumber and onion with lemon juice served with the keema goes really well with this meal.
In lieu of tofu, I have made Keema using Bob's Red Mill textured vegetable protein (TVP), which turned out beautifully. TVP is also known as soy granules. I believe TVP is what the NYC restaurant, Indian Accent, uses for their excellent (and decadent tasting) Soy Keema.
Wonderful, but surely not 30 minutes to chop and cook all the ingredients. Took me 1.5 hours for including prep of onion, ginger, garlic, peppers, cilantro, tomato, etc. I added cauliflower which was a great suggestion from the NYT comments. Somewhat bland without extra chile, ginger, coriander seeds and garlic. Serve with a special chile sauce and lime wedges. I put out crunchy Chinese pepper sauce, Sriracha, extra diced green chiles and red pepper flake. Everyone at my table added the hot stuff. Also, people liked using the Romaine leaves as much as the basmati rice. Will do again and jack up the chile.
Absolutely delicious!!!! 11/10. My gf made roti while I made this, with basmati rice. Scooping this up with a roti and some fragrant fresh rice was just incredible
Great as written. Tastes better the second day, if you make enough to have 2 days running.