Keema Shimla Mirch is a delicious recipe that makes great use of ground chicken. This easy chicken recipe with bell pepper is quick to prepare, taking about 30 minutes from start to finish. Packed with aromatic spices, it's not only tasty but also a healthy meal option for any night of the week. Perfect for busy families or anyone looking to whip up something special in a hurry, Keema Shimla Mirch is sure to become a favorite in your home!
Today, I want to share my favorite Pakistani curry dish: Keema Shimla Mirch! This stir-fry is incredibly easy to make, whether you're new to Pakistani cuisine or a seasoned fan. It's a must-try because it uses simple ingredients that you probably already have in your kitchen.
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What is Keema Shimla Mirch:
Keema Shimla Mirch is a popular Pakistani dish made with ground meat, typically chicken or lamb, and Shimla mirch, which are bell peppers.
The dish is stir-fried with aromatic spices, onions, tomatoes, garlic, and ginger, creating a flavorful and hearty meal. It's often enjoyed with rice, saffron rice, or naan and is known for its vibrant colors and delicious taste. The combination of tender meat and crunchy bell peppers makes it both satisfying and nutritious!
Ingredients You'll Need to Make:
To make Keema Shimla Mirch, you'll need just a few simple ingredients. Gather the following:
- Ground chicken: The star of the dish, providing protein.
- Shimla mirch (bell peppers): You can use a mix of green, red, or yellow for added color and flavor.
- Onion: Adds sweetness and depth.
- Tomatoes: Fresh or canned, they help create a rich sauce.
- Garlic and ginger: Essential for that aromatic base.
- Spices: Cumin, coriander, turmeric, and chili powder for a flavorful kick.
- Salt and pepper: To taste.
- Lemon juice: adds a refreshing tang that enhances the flavors and balances the spices.
- Neutral Oil or Ghee: For cooking.
How to Make Keema Shimla Mirch:
Here are the simple steps to create delicious Keema Shimla Mirch at home:
- Cook the Aromatics: In a pan, heat oil over medium-high heat. Add chopped onions and cook until translucent, about 4 minutes. Stir in minced ginger and garlic, cooking until fragrant.
- Cook Chicken: Add ground chicken and salt, cooking until the chicken is fully cooked.
- Add Spices: Lower the heat to medium. Mix in cumin, coriander, turmeric, red chili powder, and diced tomatoes. Cook for 5 minutes.
- Simmer: Add a bit of water and cover the pan. Let it cook on medium to low heat for a few minutes.
- Add Bell Peppers and Chili: Add bell peppers and green chilies. Cover and simmer for about 8 minutes.
- Finish Up: Turn off the heat and stir in garam masala, cilantro, and lemon juice. Enjoy your flavorful Keema Shimla Mirch with rice or naan!
Tips for Making the Best Keema Shimla Mirch:
These tips will help you make a tasty and satisfying Keema Shimla Mirch every time!
- Use Fresh Ingredients: Fresh bell peppers and tomatoes will enhance the flavor of your dish.
- Adjust Spices: Feel free to adjust the spice levels based on your taste. If you prefer it milder, reduce the red chili powder.
- Cook Chicken Well: Make sure to cook the ground chicken until it's nice and crispy for the best texture.
- Add Veggies: You can add other vegetables like peas, potatoes, cauliflower, or carrots for extra nutrition and color.
- Garnish: Don't skip the fresh cilantro on top; it adds a nice freshness to the dish!
Storage:
To store leftovers of Keema Shimla Mirch, first let it cool to room temperature. Once cooled, transfer the dish to airtight containers to keep it fresh. Store the containers in the refrigerator if you plan to eat the leftovers within 3-4 days.
For additional food safety guidance, please visit this website.
Reheating:
When you're ready to enjoy it again, reheat the leftovers in a pan on the stove or in the microwave until heated through. If frozen, allow the dish to thaw in the fridge overnight before reheating.
Check Out More Ground Meat Recipes:
- Easy Ground Beef and Cabbage Stir Fry
- Ground Beef Italian Meatballs
- Instant Pot Ground Beef and Rice
This recipe was inspired by the NYTimes.
📖 Recipe
Keema Shimla Mirch
Equipment
Ingredients
- 1 pound ground chicken (or any ground lean meat of your choice)
- 2 tablespoons neutral oil or ghee
- 8 oz diced yellow onion
- 3 garlic cloves (peeled and grated)
- 1 teaspoon grated ginger
- 1 teaspoon ground cumin
- ¾ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon red chili powder (less or more according to your taste)
- 1 teaspoon coarse kosher salt (or more to taste)
- 7 oz roma tomatoes (diced)
- 1 green bell pepper (thinly sliced)
- 1 long green chili pepper (sliced) such as serrano or jalapeño
- 1 tablespoon lemon juice (or more to taste)
- 3 tablespoons chopped cilantro
- 1 teaspoon garam masala
Method
- In a pan, heat oil over medium-high heat. Add chopped onions and cook until translucent, about 4 minutes. Stir in minced ginger and garlic, cooking until fragrant.
- Add ground chicken and salt, then stir-fry for 5 minutes, or until fully cooked. Make sure to break the meat into small pieces.
- Lower the heat to medium. Mix in cumin, coriander, turmeric, red chili powder, and diced tomatoes. Cook for 5 minutes.
- Add ¾ cup of water and cover the pan. Let it cook for about 2 minutes.
- Add bell peppers and green chilies, then stir to combine. Cover and simmer for about 8 minutes, until the bell peppers are tender but still crunchy. If the sauce is too watery, bring it to a simmer uncovered until it reduces to your desired consistency.
- Turn off the heat and stir in garam masala, cilantro, and lemon juice. Taste and add salt as needed.
Rika says
Incredibly delicious, it’s both mouthwatering and quick to prepare.