Dum Chicken Keema Breakfast Curry Recipe

About this recipe

Dum Chicken Keema Breakfast Curry is a hearty and protein-rich Indian dish, perfect to kickstart your day. Featuring aromatic minced chicken cooked gently with a blend of medium spices, tomatoes, and yogurt, this breakfast curry is finished with a slow-cooked 'dum' technique that enhances its robust flavors. Ideal for a united family breakfast, it pairs wonderfully with flatbreads like parathas or freshly steamed rice, offering a wholesome and satisfying meal to fuel your morning.

Ingredients

• 500 g Chicken Whole
• 500 g Onion
• 500 g Tomato - Hybrid
• 200 g Dahi
• 200G Adrak Lasun Paste (200g)
• 50 g Cumin Powder
• - Coriander Powder
• 1 liter Sunflower Oil
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Red Chili Powder
• 20 g Turmeric Powder
• 100 g Salt

Instructions

1. 1. Heat 2 tablespoons of oil in a deep pan or kadhai over medium heat and sauté the chopped onions until golden brown.
2. 2. Add the ginger-garlic paste and green chilies, then sauté for 1-2 minutes until fragrant.
3. 3. Stir in the turmeric powder, cumin powder, coriander powder, and red chili powder, cooking for another minute to release the spices' aroma.
4. 4. Add the chopped tomatoes and cook until they soften and the oil begins to separate, about 5-7 minutes.
5. 5. Add the minced chicken, breaking it up with a spoon, and cook for 5-7 minutes until it changes color and is no longer pink.
6. 6. Lower the heat and stir in the yogurt, ensuring it is well combined. Cook for another 5 minutes, allowing the flavors to meld.
7. 7. Sprinkle garam masala and salt to taste. Cover with a tight-fitting lid and cook on low heat for 10-15 minutes to let the curry simmer and develop its flavors.
8. 8. Garnish with freshly chopped coriander leaves and serve hot with parathas or steamed rice.