Beerakaya chicken keema is as the name says curry made with ridge gourd and minced chicken. It’s a healthy and tasty dish that goes well with rice or roti.
I first tasted this dish at a friends cousins place and was surprised to see the combination turned out so good. She added only green chillies and used mutton keema. I tried with chicken keema and red chilli powder and it turned out yummy.
Preparation Time: 10 minutes
Cook Time :25 minutes
Serves : 3-4
Beerakaya/ Ridge gourd: 500 grams peeled and chopped
Chicken Keema : 450 grams
Onion : 1 large chopped
Green chillies : 4 slit
Ginger garlic paste : 1 1/2 teaspoons
Red chilli powder : 1 teaspoon
Jeera powder : 1 teaspoon
Coriander powder : 1 teaspoon
Turmeric : 1/2 teaspoon
Jeera : 1 teaspoon
Salt to taste
Heat 2 tablespoons of oil in a pan and add jeera. Let them splatter and add green chillies, onions and saute for 3 minutes.
Add the ginger garlic paste and saute for 1 minute.
Add the beerakaya pieces, turmeric, close lid and cook for 7-8 minutes until the pieces are soft and tender.
Add chicken keema, salt, red chilli powder, mix well, close lid and cook for 6-7 minutes. Take the lid off, add jeera powder, coriander powder, mix well and cook for another 5 minutes.
Serve with rice or roti.