Recipe Chicken keema and egg recipe



Smack your lips for this mouthwatering dish made with chicken keema, thai curry paste, mustard paste, hard boiled eggs and spices.


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 hard boiled eggs.
Salte to taste.

For Garnishing
1 double fried egg
1 tbsp coriander chopped

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 mustared 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.