Chicken Kheema Matar Aloo | Minced Chicken Curry with Peas and Potato

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Its been a long time since I shared a non-veg recipe here. We have been eating, lots to be frank but I make them for dinner to have it as a side for chapathis and then I just can't take decent photos with the sun going down by 4.00 pm itself. Yeah, gone are the days when I chuck whatever I churn out in the kitchen onto a plate and click a picture with the flash on. Now that I know how important natural sunlight is necessary to get a good capture, I just don't have the heart to click a picture at night.

So yesterday when I decided to make this lip smacking kheema curry for our dinner, I made it way ahead and by ahead I mean well before 4.00 pm. Making chapathis at 3.00 pm is so not right and that left me with nothing to keep in the background. I couldn't complete the setup. And the only styling(sorry to call this styling BTW) that I could think of was cleaning up the pan in which I had made the curry and chucking it into the same pan. Have you ever been in this situation??? Do share some tips on how to style food when you don't have the much needed sides... Coming to this recipe, it is lip-smackingly good and the potatoes and peas adds more flavor to the curry.

Prep time: 15 mins; Cooking time: 20 mins; Serves - 2-3 ~*What U Need*~ Chicken Kheema - 1/2 lb(any ground meat)Ingredients: ( serves 3-4 as side) Cardamom - 2 Cloves - 2 Cinnamon - 1 inch stick Dried bayleaf - 1 Onion - 1, large, finely chopped Tomato - 1, medium, finely chopped Potato - 1, cubed Frozen peas - 1/2 cup, thawed Ginger garlic paste - 2 tsps Chilli powder - 1 tsp Coriander powder - 2 tsp Turmeric powder - a pinch Garam masala - 1/2 tsp Chopped coriander leaves - 2 tbsp Oil, Salt How I Made it: Heat oil in a nonstick pan and temper with cardamom, cloves, cinnamon and bay leaf. Add the onions and saute till golden brown. Next add the ginger garlic paste and saute till the raw smell leaves. Next add in the tomatoes and fry till soft and mushy. Add the spice powders and cook for 1-2 mins. Now add the chicken mince, potatoes and peas and cook till the chicken releases water. Add one cup of water and cook with closed lid till the chicken and potatoes are done. Cook another 2-3 mins till you see oil separating from the curry. Season with salt and sprinkle coriander leaves and remove from flame.

Serve hot with parottas or chapathis.

So thats it Folks...
With Love,

Signs off!!!

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