Chicken keema & Egg

chicken keema & Egg 
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INGREDIENTS:

1 cup chicken keema

2 tbsp oil

1 tsp garlic 9 chopped)

1 tsp ginger (chopped)

1 small onion chopped

2 tomato chopped

1 tsp jeera powder

1 tsp dhaniya powder

1/2 tsp turmeric powder

1 tsp Thai curry paste (red)

8-10 curry leaves

2 tbsp hot –n sweet sauce

1/2 tsp mustard paste

4 hardboiled eggs.

Salte to taste.

For Garnishing

1 double fried egg

1 tbsp coriander chopped

INSTRUCTIONS:

• How to make chicken keema and egg:
• Heat, oil, saute the garlic, ginger, onion, add in tomatoes powdered spices, salt to taste.
• Thai curry paste, curry leaves,
• Add in the keema and saute for a few seconds and add in the hot-n- sweet sauce and mustard paste.
• Simmer the keema for 8-10 minutes on a medium flame.
• Fry the keema on high flame for 2-3 minutes.
• Add a little water and cook for another 15 minutes.
• Finally mix in the shredded egg and serve hot garnished with wedges of hard boiled eggs and chopped coriander.

Source: indianfoodforever

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