Keema Shimla Mirch (Ground Chicken With Bell Peppers)
Updated April 14, 2022
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup ghee or any neutral oil
1 medium onion, finely chopped
1 pound ground chicken
1 teaspoon ginger paste or freshly grated ginger
1 teaspoon garlic paste or freshly grated garlic
1 teaspoon fine sea salt
1 teaspoon cumin seeds
½ teaspoon kashmiri red chile powder or other ground red chile
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
2 medium plum tomatoes, finely chopped
1 large green bell pepper, halved, seeded and thinly sliced about ¼-inch thick
3 fresh Thai green chiles, stems removed, chopped
¾ teaspoon garam masala
2 to 3 tablespoon lemon juice (from about ½ lemon)
2 to 3 tablespoons chopped fresh cilantro
Nutritional analysis per serving (2 to 4 servings)
11 grams carbs; 98 milligrams cholesterol; 329 calories; 13 grams monosaturated fat; 6 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 2 grams fiber; 635 milligrams sodium; 22 grams protein; 5 grams sugar
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.
This is so delicious! I used less oil and subbed a recommended mixture 3-1 of paprika and cayenne pepper for the Kashmiri chile powder. My Whole Foods had Thai chilis. I put some over romane and cucumber salad with yogurt on top. I'm making this again!
This was fairly simple and tasty, and came together quickly. I could see it being off putting if you didn't have an extensive spice cabinet. Used 3 tiny Thai chilis, and it definitely had some kick - know your audience if that could be an issue.
Doesn’t need as much oil. I did with a few tablespoons.