Keema Shimla Mirch
Bell peppers provide a sweet, crunchy freshness that perfectly complements spiced ground chicken in this winning mix of textures, flavors and convenience. A weeknight staple in many Pakistani households, this dish includes lemon juice, garam masala and fresh cilantro for a layer of brightness and warmth no matter the time of year. It all comes together in 30 minutes with very little prep.
- Serves: 2 persons
- ¼cup ghee or any neutral oil
- 1medium onion, finely chopped
- 1pound ground chicken
- 1teaspoon ginger paste or freshly grated ginger
- 1teaspoon garlic paste or freshly grated garlic
- 1teaspoon fine sea salt
- 1teaspoon cumin seeds
- ½teaspoon kashmiri red chile powder or other ground red chile
- ¼teaspoon ground coriander
- ¼teaspoon ground turmeric
- 2medium plum tomatoes, finely chopped
- 1large green bell pepper, halved, seeded and thinly sliced about ¼-inch thick
- 3fresh Thai green chiles, stems removed, chopped
- ¾teaspoon garam masala
- 2to 3 tablespoon lemon juice (from about ½ lemon)
- 2to 3 tablespoons chopped fresh cilantro
Step 1In a medium (9-inch) pot or wok, heat ghee over medium-high until it has melted, about 30 to 45 seconds. Add onion and cook on medium, stirring occasionally, until translucent, about 4 to 5 minutes.
Step 2Add chicken, ginger, garlic and salt, and cook on high, stirring occasionally, until most of the liquid has evaporated and some bits of the chicken start to crisp, about 7 to 10 minutes.
Step 3Lower heat to medium and stir in cumin seeds, chile powder, coriander and turmeric. Add tomatoes and continue cooking, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
Step 4Add bell pepper and green chiles. Continue cooking on medium, stirring occasionally, until the bell pepper starts to soften but still maintains some crunch, about 5 to 7 minutes. Turn off the stove, then sprinkle with garam masala, lemon juice and fresh cilantro.