Serious Eats: Recipes
Dinner Tonight: Murgh Keema (Ground Chicken Curry)
I've had some bad luck cooking Indian meat dishes at home, and I'm not really sure why. Perhaps the best ones always require a long marinade; the quick ones have always turned out tough and tasteless for me. On the other hand, I have a collection of astonishing vegetarian dishes that are dynamic, cheap, and absolutely packed with flavor. I don't miss the meat.
Keema is the exception. The mixture of ground meat with seasonings is a dynamic dish, but one that usually requires too many ingredients. So I'm glad I found this version from Madhur Jaffrey's From Curries to Kebabs. It's a great place to start. The dish doesn't require many ingredients, can be completed in about 30 minutes, and comes out homey and satisfying instead of bracing and spicy. You might need to add some more spice if you're craving it. Otherwise, it's probably the best use for ground chicken that I've ever found.
