Keema Anda Curry | Sanjeev Kapoor Khazana

The combination of chicken keema along with eggs in every bite makes this curry extra special. Do try !

KEEMA ANDA CURRY

Ingredients

250 grams chicken mince (keema)
4 eggs (anda), boiled and peeled
1 tablespoon oil
1 teaspoon cumin seeds (jeera)
1 large onion, finely chopped
Salt to taste
1 tablespoon ginger-garlic paste
1 tablespoon red chilli paste
1 cup fresh tomato puree
1 teaspoon red chilli powder
1 teaspoon coriander powder
¼ teaspoon turmeric powder
½ teaspoon cumin (jeera) powder
1 teaspoon garam masala powder
Crushed black peppercorns to taste
1 tablespoon butter
½ tablespoon chopped fresh coriander leaves
Fresh coriander sprig for garnishing

Method

1. Heat oil in a non-stick pan. Add cumin seeds and onion, mix and sauté well.
2. Add salt, ginger-garlic paste and red chilli paste, mix and cook for a minute.
3. Add tomato puree and mix well. Add chilli powder, coriander powder, turmeric powder and cumin powder, mix and cook till the oil separates from the masala.
4. Add chicken mince and mix well. Add salt and mix. Add garam masala powder and crushed peppercorns, mix and cook till the mince is fully done.
5. Cut the eggs into wedges and add alongwith butter and coriander leaves and let it get heated through.
6. Garnish with coriander sprig and serve hot.

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