Kheema and chicken curry.

Mince meat with boneless chciken .

Recipe by fatma of Dar-es-salaam, TZ

Unique combination of keema and chicken. Try and you will love it

Ingredients non vegetarian 6 servings

    • 1/2 kg mince meat.
    • 1 medium chicken (boneless)
    • Salt.
    • 2 tbsps ginger ,garlic paste.
    • 2 tbsps green chilly paste.
    • whole masala (2 tsps jeera, 4 sticks cinnamon, 5-6 peppercorns, 5 pods of cardamom)
    • 3 dry red chillies.
    • 2 tbps oil.
    • 2 tsps garam masala powder
    • coriander leaves for garnishing.
    • 3 onions (fried and crushed with hands)
    • 2 tbps tomato puree.
    • 2 tomatoes (peeled and finely chopped)
    • 1 tsp turmeric powder
    • 1 lemon juice


    1. Wash mince meat squeeze out water and keep aside.
    2. Wash chicken and boil with 1 tbsp ginger-garlic paste, salt, and 2 cups of water; until just soft.
    3. Heat oil, add whole masala and red chillies, when they splutter, add tomatoes, ginger garlic paste, turmeric, braise for 5 mins  on medium heat.
    4. Add tomato puree, green chilly paste, crushed onions,  mince meat, and salt lower the heat and  saute for 5 mins.
    5. Add boiled chicken, (not the soup), mix well and saute on low heat for 7 mins, add chicken soup, lemon juice and continue cooking till curry turns thick.
    6. Garnish with corriander leaves.
    7. Serve hot with hot rotis, naan or rice.