Chicken Keema Aloo Balti
This is a nice one! It’s another of the recipes I learned when I visited Hasan’s in Leeds and definitely one you’ll want to bookmark. The recipe is easy and can be made in about half an hour. At Hasan’s Restaurant they only use the freshest ingredients and this recipe really lets those fresh flavours sing.
You could also make it with other minced meat such as lamb or beef but the lean chicken is much better for you and cooks faster too. Since cooking at Hasan’s, I’ve also made the recipe with turkey mince which worked really well.
My daughters really liked the aloo (potatoes) with the minced chicken. The soft texture of the potatoes together with the tender spiced mince worked great together.
In authentic Punjabi cookery, this dish would have been cooked with ghee. Most British Indian restaurant versions use vegetable oil which is lighter. You could also use rapeseed oil with good results. Hasan served this dish with fresh naans which we used to dip into the curry. I suggest doing the same!
The minced lean chicken is added after the onions, garlic, ginger and tomatoes
Almost finished! Just need to ensure the potatoes are cooked through.
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| Chicken Keema Aloo Balti |
- 100ml vegetable or rapeseed oil
- 800g lean minced chicken
- 3 onions – finely chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 green chillies – finely chopped
- 1 tablespoon garam masala
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 3 tomatoes – finely chopped
- 2 potatoes – skinned and cut into small chunks
- 1 teaspoon turmeric
- 1 teaspoon red chilli powder
- 1 small bunch chopped coriander
- Salt and pepper to taste
- Heat the oil over medium heat.
- When hot, add the chopped onions.
- Allow the onions to fry for about five minutes until soft and translucent.
- Now add the garlic and ginger pastes along with the green chillies
- Fry for a further two minutes being careful not to burn the garlic.
- Spoon in the garam masala, coriander powder and cumin powder and stir to combine.
- In goes the chicken mince. Stir it all in really well so that it cooks evenly.
- Toss in the tomatoes and potato pieces.
- Stir again and then in goes the turmeric and chilli powder.
- Place the lid on the pan so that the potatoes cook faster. You may need to add a little water if the sauce looks too dry.
- When the potatoes are cooked through, stir in the fresh coriander and season with salt and pepper.
- Place the lid on it all again. The oil will rise to the top. When it does, your curry is ready to eat.
Sidra
Thursday 8th of November 2018
I made this dish for my husband and his bro yesterday. In the US, ground chicken typically comes in 1 lb packages (454 g) so I halved the recipe. It was enough for 3 of us, with about half cup leftover. It was quite easy, I started at 10 and it was ready by 10:45.
In step 10 (cooking the potatoes), the heat and time aren’t specified. I had it on medium (level 5) but my BIL told me that I should have it on low heat (level 2). This step took 20 minutes. At the last step, oil did not rise and he said I put too less oil. I put 50 mL. He mixed 2 tbsp of ghee in at the end and let it cook some more. So perhaps slightly more oil can be used. I served the keema with warmed flour tortillas as a lighter alternative to naan. For Pakistani palate, spices were a little mild, We added a bit of chili garlic sauce and it was good.
Dan Toombs
Thursday 17th of January 2019
Hi Sidra
Thanks for stopping by. Great to hear you liked the recipe and were able to adjust the ingredients to your personal taste. That's exactly what this style of cooking is all about. I like the sound of your version as I love garlic and spicy curries. I tone many of my recipes down so that people, like you, can make them hotter if they choose. Thanks, Dan
Sidra
Thursday 8th of November 2018
I made this dish for my husband and his bro yesterday. In the US, ground chicken typically comes in 1 lb packages (454 g) so I halved the recipe. It was enough for 3 of us, with about half cup leftover. It was quite easy, I started at 10 and it was ready by 10:45.
In step 10 (cooking the potatoes), the heat and time aren't specified. I had it on medium (level 5) but my BIL told me that I should have it on low heat (level 2). This step took 20 minutes. At the last step, oil did not rise and he said I put too less oil. I put 50 mL. He mixed 2 tbsp of ghee in at the end and let it cook some more. So perhaps slightly bit oil can be used. I served the keema with warmed flour tortillas as a lighter alternative to naan. For Pakistani palate, spices were a little mild, We added a bit of chili garlic sauce and it was good.
Dan Toombs
Monday 21st of January 2019
Hi Sidra
Great to hear you were able to adjust the recipe. I usually make it spicier too but tone it down for the blog.
Thanks, Dan
Michele
Tuesday 29th of November 2016
This recipie is superb, we used turkey mince and it was delicious and so easy to make!
Dan Toombs
Friday 9th of December 2016
Hi Michele
Thank you very much. I love it too. I've even tried it with turkey like you. Good and healthy. :-)
Cheers, Dan
YQ
Tuesday 28th of June 2016
In the pics you mentioned the minced chicken is added after the tomatoes. However, in the recipe instruction #7-8, you mention the chicken mince goes in first then the tomatoes, I'm confused, please help! Thanks! ?
Dan Toombs
Friday 8th of July 2016
Hi
Either is fine.
Thanks, Dan
Michelle
Saturday 5th of March 2016
Made this without the green chillies for my lily-livered in-laws. Was still tasty. Might use a little less garlic next time though. Thanks for a recipe which I'll use again and again.
Dan Toombs
Thursday 10th of March 2016
Hi Michelle
Thanks for trying the recipe. Glad it worked for you. I do love my garlic. :-)
Dan