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Friday, February 11, 2011

Spiced Minced Chicken with Garam Masala & Pistachios

Whenever I buy minced meat all I think of is speed. All minced-meat dishes are quick to prepare, easy to make, and great for the waistline, as very little oil is used for frying.

Type of cuisine: Indian

Cooking time: 30 minutes

Difficulty: easy

For this delicious Indian dish, you'll need the following spices:

garam masala mix


freshly grated ginger

freshly crushed garlic



sweet chilli

mustard seeds

onion seeds


(hot chilli)


Peel two onions and dice them finely. Dice two small tomatoes. Have all the spices at hand.


Fry the cumin, coriander, mustard and onion seeds till they pop. Add the onionsgarlic and ginger, fry for a minute or two until they turn a golden hue.

Fry 500 gr of minced chicken till the meat separates in small globes, then work in the spices: cinnamon, garam masala, turmeric, sweet chilli, extra coriander and cumin seeds. Stir constantly to prevent  from sticking.

Add the diced tomatoes and allow to soften.

Finally, chop some parsley and add to the meat. Season with salt and lime juice and decorate with pistachios, pomegranates, pumpkin seeds, almonds, etc.

The meat by itself will be dry, so I would suggest you have some dips and salads as side dishes: raita, pappadums, paratha, chutney, or a mixed salad of carrot, orange & nut with a sprinkling of pomegranate juice. Bombay potatoes go very well with this dish, as does any vegetarian curry.

Generally I prefer mildly hot dishes, so I use hot chilly sparingly.

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