Dinner Tonight: Murgh Keema (Ground Chicken Curry)

Name: Dinner Tonight: Murgh Keema (Ground Chicken Curry)
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoons cayenne pepper; 118 milliliters roughly chopped cilantro leaves; 3 teaspoons medium cloves garlic, roughly chopped (about; 454 grams ground chicken or turkey; 0 teaspoons ground turmeric; 1 teaspoon kosher salt; 5 Tbsps plain yogurt; 2 mediums tomatoes, peeled and chopped; 3 Tbsps vegetable oil; 227 grams waxy potatoes (such as red potatoes), peeled and cut into ¾-inch cubes; 1 large white onion

Need A mixture of kosher salt, ground turmeric, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Finely dice 3/4 of onion and thinly slice remaining 1/

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Onion

Set aside.

Heat oil iover medium high heat in heavy-bottomed 12-inch stainless steel skillet until shimmering.

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Cooking Oil

Equipment you will use

Frying Pan

Add diced onion. Cook, stirring occasionally, until onions start to brown around the edges, 3-4 minutes.

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Onion

Add garlic and cook, stirring occasionally, until fragrant, about 1 minute longer.

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Garlic

Add ground chicken, turmeric, and cayenne. Stir well, and cook until chicken is no longer pink, about 2 minutes.

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Ground Chicken

Turmeric

Ground Cayenne Pepper

Whole Chicken

Pour in yogurt. Stir well, and cook for one minute, until yogurt is absorbed.

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Yogurt

Add tomatoes, salt, and potatoes. Stir well. Cover skillet and turn heat to low. Cook until potatoes are tender, about 15 minutes. Season with more salt to taste.

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Potato

Tomato

Salt

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Frying Pan

Garnish with sliced onions and cilantro.

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Cilantro

Onion

Equipment

Frying Pan

Ingredients

Servings:

1teaspoons

cayenne pepper 118milliliters

roughly chopped cilantro leaves 3teaspoons

medium cloves garlic, roughly chopped (about 454grams

ground chicken or turkey 0teaspoons

ground turmeric 1teaspoon

kosher salt 5Tbsps

plain yogurt 2mediums

tomatoes, peeled and chopped 3Tbsps

vegetable oil 227grams

waxy potatoes (such as red potatoes), peeled and cut into ¾-inch cubes 1large

white onion

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian on the menu? Try pairing with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Brundlmayer Kamptaler Terrassen Gruner Veltliner. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 25 dollars per bottle.