Chicken Keema and Egg
Try this great variation to the classic Chicken keema and Egg recipe – a perfect protein packed delight for those who loves to eat eggs and chicken. In about 30 minutes, you have an incredibly flavorful meal. You can also very easily make this for just one person, or as many as you want.
Check it out the Chicken Keema and Egg recipe here!!
Chicken Keema and Egg
Try this great variation to the classic Chicken keema and Egg recipe - a perfect protein packed delight for those who loves to eat eggs and chicken. In about 30 minutes, you have an incredibly flavorful meal.
Ingredients
- 500 gm chicken mince or any other mince keema
- 2 tablespoon vegetable oil
- 1 teaspoon garlic paste
- 1 teaspoon chopped ginger
- 1 small onion chopped
- 2 to matoes finely chopped
- 1 teaspoon cumin powder zeera powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon Thai red curry paste
- 8-10 curry leaves
- 2 tablespoon hot and sweet sauce
- 1/2 teaspoon mustard paste
- 4 hard boiled eggs.
- Salt to taste
- For Garnishing
- 1 double fried egg
- 1 tablespoon coriander chopped
Instructions
Method
- Heat oil in a wok or deep pan over medium heat. Saute the onion in it.
- Add garlic and ginger.Cook and stir for 1 minutes. Then add tomato. Season with powdered spices and salt. Stir well.
- Add thai curry paste, curry leaves and chicken mince. Cook and stir for 5 minutes or until meat is no longer pink.
- Add hot and sweet sauce and mustard paste. Mix well.
- Cover and simmer for 10-12 minutes on a medium flame or until half done.
- Fry the keema on high flame for 3 minutes. Add a little water and cook for another 10 minutes. Finally mix in the shredded egg .
- Garnished with wedges of hard boiled eggs and chopped coriander. Chicken Keema and Egg is ready to serve.
Notes
Serving Suggestions:
Serve with boiled rice or chapati.
Serve with boiled rice or chapati.
