How to make Keema Anda Curry - SK Khazana -
Chicken mince and boiled eggs cooked in a delicious yet simple and flavourful gravy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken mince (keema), Eggs (anda)
Cuisine : Indian
Course : Main Course Chicken
For more recipes related to Keema Anda Curry - SK Khazana checkout Kofte Mein Kofta, Keema Potato Casserole . You can also find more Main Course Chicken recipes like Chicken and Cheese Enchiladas Chicken in Sauce Murgh Kandhari Kofta Highway Chicken Curry
Keema Anda Curry - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Keema Anda Curry - SK Khazana Recipe
Chicken mince (keema) 250 grams
Eggs (anda) boiled & peeled 3
Oil 1 tablespoon
Cumin seeds 1 teaspoon
Large onion finely chopped 1
Salt to taste
Ginger-garlic paste 1 tablespoon
Red chilli paste 1 tablespoon
Fresh tomato puree 1 cup
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Cumin powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Black peppercorns crushed to taste
Butter 1 tablespoon
Fresh coriander leaves chopped 1/2 tables to garnish
Method
Step 1
Heat oil in a non-stick pan, add cumin seeds and onion, mix and sauté till lightly browned.
Step 2
Add salt, ginger-garlic paste and red chilli paste, mix and saute for a minute.
Step 3
Add tomato puree and mix well. Add chilli powder, coriander powder, turmeric powder and cumin powder, mix and sauté till oil separates from the masala.
Step 4
Add chicken mince and mix well. Add salt and mix. Add garam masala powder and crushed peppercorns, mix and cook till the mince is fully done.
Step 5
Quarter each egg and add to the pan. Add butter and coriander leaves and mix gently.
Step 6
Transfer into a serving bowl, garnish with coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
