Coarse Mince Chicken Keema With Naga/Superhot Peppers And Okra

I had defrosted coarse chopped mince chicken thigh which I love cus they’re just bit chunkier than ground mince and have a little bite! Add some Naga and Okra and you have a yummy dish.
It’s fab over Doritos but yummy with chappitis!

I fancied some with dried Naga/ghost peppers supplied by my good friend Dave Hudson from The Herb and Spice Emporium. I mean you can smell they are lethal when the lid opens!

Bit of fire and heat was needed for my soul and I love a spoonful of the rough chop mince over BBQ baked potatoes late at night to tickle my taste buds some more after a BBQ!

This recipe packs a punch, everything comes together.
I cooked it in a dutch oven so I could let the spices stew gently and slowly.
Thigh meat is forgiving and you can just let it sit and cook as I did or cook on stove as you would any other curry!
Don’t let the amount of spices deter you. Chicken mince needs a lot of spices and seasoning as it can be bland. This rough chop mince needs more.

I fry my okra first…adds that lovely flavour of the okra you don’t get when added at the end. They hold the shape a bit better too!

I tell you its a fiery number!

INGREDIENTS:

1 kg well chopped bitesize chicken thighs
2 full tbsp Al Noor Basar
2 tbsp Tandoori Masala
1 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric
1 tsp chilli powder
2 tsp salt
2 tbsp dried Kasuri methi

1 large fresh tomato chopped
2 large onion minced
5 cloves garlic minced
2 green chillies minced
1 thumb sized ginger minced
4 tbsp pasata
1 cinnamon stick
2 cardamom pod split
1 blade mace
1 bayleaf
1/2 cup oil

METHOD:

In your dutch oven or pan add some oil.
When hot add the okra, pinch of salt and tumeric. Shallow fry untill change colour and lose the stickiness. Using slotted spoon remove and set aside.

Heat some more oil in the pan or one pot.
Add the whole spices and bayleaf.

When aroma is released add the minced garlic, ginger and chilli. Fry this, it will get really aromatic…a beautiful fragrance of chilli and ginger.

A few minutes more of frying then add the minced onion, salt. Fry on low just till translucent.

Add the fresh tomatoes, all the powdered spices, stir in and fry for few minutes until the oil splits.

Now add your tomato pasata and cup of water. Stir in, cover and leave on low!

My One pot is self basting but do check occasionally and stir. Let the spices develop.
Let it cook slowly so it softens much more. You should let the oil separate but the water will cook the spices and not fry so they burn and lose their true flavours.

After a good 10mins you should get to the stage where the oil is splitting/separating again and the water has evaporated.

Now add your chicken. Give it a good mix.

Add the dried Naga or any other hot pepper you want. I often use home grown fresh pods but dried is fabulous too.

Let the chicken cook on low again, gently heat. It will release alot of liquid but absorb this again and at that stage really take on the spices and flavours. As its tiny chicken pieces it won’t need long.