Whether you call it ground chicken or chicken mince this is a versatile dish to make. You can eat it on its own but also use it as a filling in things like stuffed mashed potatoes, puff pastries, and stuffed bread. A very simple and easy recipe that gets done in less than 20 minutes
This chicken mince is not the classic spicy chicken kheema recipe. In fact, it is very mildly spiced, and for good reason.
I love making this ground meat recipe with chicken or beef and I always double my recipe. Why? Well, it is very versatile.
- I often use it to fill my bread rolls to make meat buns.
- Of course, potato chops or mashed potato stuffed with ground meat.
- And, when you have spare puff pastry sheets on hand, make the puff pastry stuffed patties.
- You can also add an egg and breadcrumb as binding ingredients to make quick chicken patties.
- Or shape them into balls to make chicken meatballs which are perfect appetizers.
Ingredients and substitutes
- Chicken - Today, I am using ground or minced chicken. But, you can also make this with the ground or mince beef.
- Veggies - Fresh onions, ginger, and garlic are a must in Indian cooking. I like to use brown onions that a slightly pungent but you can also use Spanish red onions for a little sweetness. Use fresh garlic cloves with fresh ginger because the powders are not the same.
- Spices - these are classic Indian spices that can be found in most supermarkets these days. You can also use 1 teaspoon bottle masala or 1 tablespoon curry powder for this as a substitute for the spices.
- Herbs - I love a combination of cilantro and mint but you can also use fresh parsley instead of cilantro.
Tips for success
- Ground chicken does cook very quickly so I highly recommend not overcooking this dish. Over-cooking will make the meat very chewy and dry.
- I have added peas but you can also add small diced carrots and potatoes. Keep the veggies small so they cook quickly similar to the chicken.
- The green chilly keeps this mildly spiced but you can add more chilies or 1 teaspoon of bottle masala as well. Alternatively, you can also add 1 chopped tomato.
- If you like it spicy you can also make this with vindaloo as I did in my minced chicken with vindaloo masala.
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- Saute Pan
- Cutting Board
- Kitchen Knife
- 500 grams (1 lb) Ground Chicken mince
- 2 tablespoon Cooking oil canola or similar
- 1 large Onion chopped
- 4 cloves Garlic minced
- 1 inch Ginger minced
- 2 medium Green chilies chopped finely
- 1 cup Green peas optional
- 1 tablespoon Coriander powder dhania powder
- ½ teaspoon Cumin powder jeera powder
- ½ tsp Turmeric powder
- ½ teaspoon Garam Masala
- 1 cup Cilantro Kohmir chopped
- ½ cup Mint leaves Pudina chopped
- 2 tablespoon Lemon juice
- Next, add the spices( turmeric, coriander, cumin, and garam masala) and saute for 30 seconds more then add the ground chicken and stir constantly making sure to break the meat so there are no large lumps.
- Add the green peas and season with salt and pepper. Cover the pan and cook for 10 minutes. Then, add the fresh cilantro, mint, and lemon juice. Pro tip - If you use this as a filling turn the heat to medium-high and evaporate any excess moisture so the filling is not too wet
- Taste and adjust seasoning. Serve hot with chapati, or rice roti.
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