Aloo keema curry is a delicious and classic curry recipe made with minced meat, potatoes and peas. This keema recipe will help you to make an authentic aloo keema matar curry. These Indian spices are easy to find and make this keema aloo recipe filled with flavour. The minced meat used can be chicken or lamb and it is usually served with plain naan or chapatti. The perfect choice for curry night!

Chicken Keema Aloo

Minced chicken meat simmered in a spicy onion and tomato masala sauce. Tender potatoes and flavourful keema is the definition of comfort food in all desi households. Enjoy warm with homemade chapatti!

4.20 from 5 votes

Sadia Halimah Aziz

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 5 servings

Calories: 428kcal

Ingredients

• 50 ml Oil
• 500 g Chicken Mince keema
• 2 Potatoes aloo
• 1 Onion finely diced
• 2 Tomatoes chopped
• 4 Garlic Cloves crushed
• 2 Green Chillies finely chopped
• 1 tsp. Salt
• 1 tsp. Chilli Powder
• 1 tsp. Turmeric Powder haldi
• 1 tsp. Dried Fenugreek methi
• 1 tsp. Garam Masala
• 50 g Peas frozen
• Coriander finely chopped

Instructions

• In a large pan heat up the vegetable oil on medium heat then add the finely diced onions and cook for 3-4 minutes until softened
• As the onions are cooking finely chop the tomatoes and crush the garlic cloves then add into the pan and cook for a further 4-5 minutes
• Once the tomatoes have softened add the salt, chilli powder, turmeric powder and garam masala then cook the spices for 6-8 minutes – you may need to add a few tablespoons of water to prevent the spices from burning
• Add the minced meat then break up the mince and ensure that the spices are evenly distributed before covering with a lid then cook on medium heat for 15-20 minutes
• As the mince is cooking peel the potatoes and chop into bite-sized chunks then add the chopped potatoes into the pan and cover on medium heat for a further 15 minutes until the potatoes are softened
• Add the frozen peas and cook for 5-7 minutes
• Add the finely chopped coriander and the dried fenugreek leaves then cook for 1-2 minutes
• Your chicken keema aloo is ready!

Video

Nutrition

Calories: 428kcal