Chicken Keema And Egg Recipe

Smack your lips for this mouthwatering dish made with chicken keema, thai curry paste, mustard paste, hard boiled eggs and spices.

• 1 cup chicken keema
• 2 tbsp oil
• 1 tsp garlic 9 chopped)
• 1 tsp ginger ( chopped)
• 1 small onion chopped
• 2 tomato chopped
• 1 tsp jeera powder
• 1 tsp dhaniya powder
• 1/2 tsp turmeric powder
• 1 tsp Thai curry paste ( red)
• 8-10 curry leaves
• 2 tbsp hot –n sweet sauce
• 1/2 tsp mustard paste
• 4 hard boiled eggs.
• Salte to taste.

For Garnishing

• 1 double fried egg
• 1 tbsp coriander chopped

1. Heat , oil, saute the garlic, ginger, onion, add in tomatoes powdered spices, salt to taste.
2. Thai curry paste, curry leaves,
3. Add in the keema and saute for a few seconds and add in the hot-n- sweet sauce and mustared paste.
4. Simmer the keema for 8-10 minutes on a medium flame.
5. Fry the keema on high flame for 2-3 minutes.
6. Add a little water and cook for another 15 minutes.
7. Finally mix in the shredded egg and serve hot garnished with wedges of hard boiled eggs and chopped coriander.