Pakistani · beginner
Kasuri Methi And Bell Pepper Chicken Keema
A fragrant Pakistani skillet of ground chicken stir-fried with diced sweet green bell peppers, toasted spices, and aromatic crushed dried fenugreek leaves.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a large skillet or shallow pan over medium-high heat.
- 02
Add finely diced yellow onion and sauté for 5 to 6 minutes until light golden brown.
- 03
Stir in garlic and ginger paste, ground coriander, and ground cumin, cooking for 1 minute until fragrant.
- 04
Add ground chicken to the skillet, breaking it into small bits with a spatula, and cook for 6 to 8 minutes until opaque.
- 05
Mix in diced green bell pepper and cook for 3 minutes until slightly softened but still vibrant.
- 06
Crush dried fenugreek leaves between your palms directly into the skillet, stirring to disperse evenly.
- 07
Cover skillet, reduce heat to medium-low, and let steam for 3 minutes so aromatics meld into the chicken.
- 08
Uncover, sprinkle with garam masala, and toss well for 1 minute before taking off heat.
A LITTLE KITCHEN KNOW-HOW
Bhunao
Sautéing meat continuously with spices and ginger-garlic paste over medium-high heat to deepen savory flavors without boiling.
Notes from the kitchen
- Rubbing dried fenugreek leaves between your palms warms the herb and crushes it to release maximum fragrant oils.
- Add bell pepper near the middle of cooking so it cooks through while keeping a slight fresh bite.
- Original home-cooking adaptation inspired by Pakistani; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
