It’s been quiet in these parts lately, hasn’t it?
Before Ramadan started, I had a whole slew of ideas on what I would be sharing here in this space. I had plans of sharing Iftar (break-fast meal), Suhoor (pre-fast meal), and light dinner and dessert recipes that we were enjoying at the time in our home. But alas, it seems as if destiny had something else in store for us.
About one month back, my family was informed that my Mummi had three blocked arteries in her heart and that she was in need of bypass surgery. The news took us all by surprise, mainly because my mom was otherwise a healthy individual that posed no symptoms.
Two weeks ago, I flew in to California with my husband and son in tow, and together with my family we took the long and stressful trek to the hospital for Mummi’s surgery. Alhumdullilah, praise be to God, her surgery went smoothly and it has been a week since she has come back home.
While Mummi was at the hospital, the environment at home was very strange. We weren’t used to my mom not being there. Usually Papa is in and out of the home running errands, my brother is usually away at school or at work during the day, but Mummi is always home. Our home wasn’t a home without Mummi. A few times during her stay at the hospital, I found myself cooking foods that she cooked. This Minced Chicken Curry is one of the meals that my mom used to make that I absolutely love. There was something therapeutic about trying to remember exactly what ingredients she used and in what quantities. It’s a homey meal that spews comfort 🙂
Pakistani Minced Chicken Curry/ Chicken Keema
- 2 pounds ground chicken
- ½ cup neautral flavored oil
- 1 large onion, thinly sliced
- 2 tablespoons cumin seeds
- 2 green chilies, sliced in half lengthwise
- 2 tomatoes, finely diced
- 1 tablespoon coriander powder
- ½ - 1 teaspoon red chili powder
- Salt, to taste
- Handful cilantro, chopped
Heat oil over medium-high heat and fry onions until transparent. Add ground chicken, cumin seeds, and green chili and cook for a few minutes.
Add tomato, coriander powder, red chili powder, and salt and mix well. Reduce heat to medium and cook until the chicken is no longer raw and the tomatoes have lost their shape and liquid has significantly evaporated. Remove from heat, add cilantro, and cover until ready to serve.
Measurements are in actual measuring spoons/cups and not eating utensils.