Keema Shimla Mirch (Ground Chicken With Bell Peppers)

Name: Keema Shimla Mirch (Ground Chicken With Bell Peppers)
Total time: 30 min
Yield: 2 to 4 servings
Cuisine: pakistani
Ingredients: 1/4 cup ghee or any neutral oil; 1 medium onion, finely chopped; 1 pound ground chicken; 1 teaspoon ginger paste or freshly grated ginger; 1 teaspoon garlic paste or freshly grated garlic; 1 teaspoon fine sea salt; 1 teaspoon cumin seeds; 1/2 teaspoon kashmiri red chile powder or other ground red chile; 1/4 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 2 medium plum tomatoes, finely chopped; 1 large green bell pepper, halved, seeded and thinly sliced about ¼-inch thick; 3 fresh Thai green chiles, stems removed, chopped; 3/4 teaspoon garam masala; 2 to 3 tablespoon lemon juice (from about ½ lemon); 2 to 3 tablespoons chopped fresh cilantro

By Zainab Shah

Updated April 15, 2022

Keema Shimla Mirch (Ground Chicken With Bell Peppers) — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 30 minutes
Rating: 5(1,019)
Comments: Read comments

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.

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Ingredients

Yield:2 to 4 servings

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
2 to 3tablespoon lemon juice (from about ½ lemon)
2 to 3tablespoons chopped fresh cilantro

Ingredient Substitution Guide

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Preparation

Step 1
In 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 2
Add 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 3
Lower 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 4
Add 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.

Ratings

5 out of 5

1,019 user ratings

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Comments

S3 years ago

This dish would be great as one of the main elements of a desi (South Asian) food plate: This keema A vegetable dish: e.g. aloo gobhi (potato-cauliflower) or any greens (saag) Raita and/or a sliced veg salad Serve with rice (plain or spiced) or roti/naan/pita bread/chapatis.

Anna3 years ago

This dish can be served with naan, roti or plain rice and is particularly good when lentils are added as well. A simple salad of diced tomato, cucumber and onion with lemon juice served with the keema goes really well with this meal.

Andy Dufresne3 years ago

In lieu of tofu, I have made Keema using Bob's Red Mill textured vegetable protein (TVP), which turned out beautifully. TVP is also known as soy granules. I believe TVP is what the NYC restaurant, Indian Accent, uses for their excellent (and decadent tasting) Soy Keema.

Jane2 months ago

Made several times, but tonight quadrupled the garlic and ginger and doubled the spices. The best version yet.

BP2 months ago

I always double the spices called for and this dish did not disappoint! Served over rice with samosas and a drizzle of yogurt/chutney podina (chutney podina spices mixed into plain yogurt and thinned with a bit of water). It'll be on rotation!

RB2 months ago

1 tsp of Kashmiri chilli 1/2 tsp of garam masala

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