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.