Dinner Tonight: Murgh Keema (Ground Chicken Curry)
Dinner Tonight: Murgh Keema (Ground Chicken Curry) requires roughly 25 minutes from start to finish. One portion of this dish contains around 23g of protein, 21g of fat, and a total of 339 calories. This recipe serves 4. For $1.6 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 18 people were impressed by this recipe. Head to the store and pick up ground turmeric, waxy potatoes, garlic, and a few other things to make it today. A couple people really liked this Indian dish. It works well as an affordable main course. It is a good option if you're following a gluten free diet. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is solid. Similar recipes include Aloo Keema – Easy Ground Beef Curry, Dinner Tonight: Sweet and Spicy Chicken Curry, and Dinner Tonight: Chicken, Lemongrass, and Potato Curry (Ca-Ri Ga).
Servings: 4
Ingredients:
½ teaspoon cayenne pepper
1/2 cup roughly chopped cilantro leaves
3 medium cloves garlic, roughly chopped (about 3 teaspoons)
1 pound ground chicken or turkey
¼ teaspoon ground turmeric
1 teaspoon kosher salt
5 tablespoons plain yogurt
2 medium tomatoes, peeled and chopped
3 tablespoons vegetable oil
8 ounces waxy potatoes (such as red potatoes), peeled and cut into ¾-inch cubes
1 large white onion
Equipment:
frying pan
Cooking instruction summary:
Procedures 1 Finely dice 3/4 of onion and thinly slice remaining 1/4. Set aside. Heat oil iover medium high heat in heavy-bottomed 12-inch stainless steel skillet until shimmering. Add diced onion. Cook, stirring occasionally, until onions start to brown around the edges, 3-4 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute longer. 2 Add ground chicken, turmeric, and cayenne. Stir well, and cook until chicken is no longer pink, about 2 minutes. Pour in yogurt. Stir well, and cook for one minute, until yogurt is absorbed. 3 Add tomatoes, salt, and potatoes. Stir well. Cover skillet and turn heat to low. Cook until potatoes are tender, about 15 minutes. Season with more salt to taste. Garnish with sliced onions and cilantro.
Step by step:
1. Finely dice 3/4 of onion and thinly slice remaining 1/
2. Set aside.
3. Heat oil iover medium high heat in heavy-bottomed 12-inch stainless steel skillet until shimmering.
4. Add diced onion. Cook, stirring occasionally, until onions start to brown around the edges, 3-4 minutes.
5. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute longer.
6. Add ground chicken, turmeric, and cayenne. Stir well, and cook until chicken is no longer pink, about 2 minutes.
7. Pour in yogurt. Stir well, and cook for one minute, until yogurt is absorbed.
8. Add tomatoes, salt, and potatoes. Stir well. Cover skillet and turn heat to low. Cook until potatoes are tender, about 15 minutes. Season with more salt to taste.
9. Garnish with sliced onions and cilantro.
Nutrition Information:
covered percent of daily need
