Keema Pau – Spicy Ground Chicken with Buttered Rolls
So, now into week 6 of 2019. The year is solidly moving along. Week six, is still full of possibilities. As with all years gone, it is shaping up to be a ferously busy year. Keema Pau, is just the antidote to a ridiculously busy week. I am working through the idea of meal planning posts. I have my rough sort of planning that gets me through the week.
More on that for a different day. I promise to do a better job of a planning series of posts. One of these days,
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My Keema Pau Story
Today let us talk Keema Pau or Spicy Ground Chicken with Buttered Rolls. This dish materialized with some chicken that I had marinating post cooking chicken burgers. The traditional recipe uses ground goat meat, it works well with ground chicken. Try it and you will agree.
Pau traditionally is a delicately sweet soft roll, that is served with a variety of concoctions found in the streets and beach stalls of Mumbai (the city formerly known as Bombay). The most popular vegetarian dish is in this style of cooking is Pau Bhaji.
More Pau based dishes
There is a great recipe for Pau Bhaji in Instant Indian. I serve the Keema Pau with toasted whole wheat rolls. The amount of butter depends on the day or my mood. Basically, long day, need extra comfort, slather on the butter. Well rested, on a Sunday, a little more moderation. You get the picture.
One of my major Sunday indulgences is a giant cup of Indian style coffee or perfectly brewed tea. How about you? Do you have those little indulgences that take you to through those long weeks. Sometimes those indulgences are what makes a good day great, don’t you agree? Life is so much about the little things, that make the big things complete.
This recipe takes about 20 minutes to cook and hits the spot on a chilly evening. Or on a snowy cozy sort of day like today. My version uses ground chicken as that is mostly the meat of choice in our house. You can work with any kind of ground meat or even veggie granules. A gorgeous variation, for the stove top is this version from BBC food. As I sit at home today, I am so tempted to hit the kitchen for more cooking, but, there is just way to much work to finish before that. So, until the next post, here is my recipe.
If you like the ground meat or keema idea, you can check out keema lobia or keema with black eyed peas.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A street style take on Indian ground chicken or Kheema Pau.
Ingredients
- 2 tablespoons oil
- 1 teaspoon whole cumin seeds
- 2 onions, very finely diced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 pound of ground chicken (can be lamb)
- 2 teaspoon powdered cumin
- 1 teaspoon powdered coriander
- 1 teaspoon red cayenne pepper
- 3 tomatoes, very finely chopped
- 1 and 1/2 teaspoons salt
- 2 green chilies, chopped
- Chopped cilantro
- Chopped red onions
- Toated rolls
- Butter
Instructions
- Turn the instant pot onto saute mode and heat for a minute. Add in the whole cumin seeds and let the seeds sizzle.
- Add in the onions, garlic and ginger and cook for 3 minutes allowing the onions to turn golden.
- Add in the ground chicken, powdered cumin and coriander and mix well. Add in the tomatoes and the salt and mix well.Cover.
- Turn off the saute mode and set on 2 minutes of pressure. Do a quick release after 5 minutes.
- Remove the cover and stir well.
- Stir in the green Chilies and turn on the saute mode for 2 to 3 minutes to evaporate any residual liquid.
- To serve gently toast the rolls on a skillet with a little butter.
- Pour the ground chicken or keema on the roll or serve in a bowl. Top with chopped onions and cilantro and enjoy.