This recipe originally published in June 2017 has been updated in Feb 2022 with new photos and video. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Looking for an easy weeknight dinner recipe? This versatile ground chicken curry is just perfect with lots of variations and you can adjust the spice levels to your taste. You can serve it with soft dinner rolls or you can serve it with rice for a gluten-free meal, with cauliflower rice, or enjoy it as a bowl of chili with your favorite toppings for a low-carb meal. There are many creative ways to serve the keema including baking it in puff pastry sheets for delicious samosas. And If you are looking for more easy weeknight meal ideas, you have to try the street-style pav bhaji recipe.
Mom’s Kheema Recipe
When Mom visited me back in 2017, Keema Pav was the first dish we made together using the Instant Pot Pressure Cooker. It is always a pleasure to see her cook patiently as she waits for the soft sizzle sound of the cumin seeds and a whiff from gently toasting them. Adding turmeric and roasting the spices at each step, fills up the kitchen with wonderful aromas. The earthy flavors from roasted coriander powder and the warmth from the homemade garam masala transported me back to Mom’s kitchen in India. Not only was this Keema easy to make but my kids enjoyed it too - and it’s ready in under 30 minutes - win-win!
What is Kheema
Also known as Keema or Queema, Kheema is an Urdu word for minced meat such as chicken, lamb, beef, etc. The word Kheema means ground meat and it also means a spicy curry made with ground chicken or lamb often served with pav which is similar to hamburger buns or potato rolls. Kheema is a popular North Indian dish served in restaurants as well as street-side stalls across India.
Ingredients
Ground Meat - I like to use lean ground chicken in this recipe but you can use ground lamb, beef, or turkey Spices - turmeric, red chili powder, freshly ground coriander, and cumin seeds add earthy flavors with a vibrant orange hue to the curry Tomatoes - Fresh tomatoes, canned tomatoes, or tomato puree can be used in this kheema curry Ginger and Garlic - I prefer adding fresh homemade ginger and garlic paste in this recipe although store-bought ginger garlic paste can be used in a pinch
How to Make Kheema
Here is a Step by step recipe for Kheema Paav in Instant Pot. A printable recipe with exact ingredients can be found at the end of this post.
Turn the Instant Pot to sauté mode and heat oil. Add cumin seeds and toast them for 30 seconds. Add turmeric powder, ginger, and garlic, and mix well. Add onions and sauté until they turn soft and translucent. Add tomatoes, red chili powder, garam masala, salt, and coriander powder and mix well (photos 1 - 4)
Add ground chicken and break it with a spatula. Add water and mix well. Close the Instant Pot with the pressure valve to sealing. Pressure Cook(Hi) for 4 minutes followed by Natural Pressure Release. Mix well (photos 5 - 6)
Open the Instant Pot and give it a quick stir. Garnish with cilantro ((photos 7 - 8)
Video
Recipe
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Best Pav to Serve with Keema
When buying the rolls or buns to serve with Kheema, check the sugar contents on the pack and make sure that it is 2% or less. The sweeter varieties do not pair well with the Kheema curry. Whole foods brand dinner rolls have less sugar and are perfect to serve with this dish.
Variations
Kheema Pav is my go-to recipe for a relaxed weekend brunch. I often serve it like sloppy joe’s on small buns topped with diced red onions and fresh cilantro. I also love to pair this spicy dish with the make-ahead french toast casserole as a sweet treat when hosting a brunch. Everyone loves it! Also do check out my newest easy pav bhaji recipe on the blog, which can classify as a vegetarian version of the kheema pav.
