By reading the title of this post, you might be thinking, “what is kheema?”. Let me tell you, before I found this recipe, I was in the exact same boat. I was craving some Indian curry and I had ground chicken. So I looked online for “indian ground chicken” and all these recipes for ‘kheema’ came up. Turns out, kheema is pretty much a ground meat curry with some tomato, peas and lots of spices. I chose to make a recipe that used the instant pot (link here).

Indian dishes commonly have lots of different aromatics including garam masala, garlic and ginger. This recipe called for those, as well as some others, of which I had to do a little improvising.

1. Instead of kashmiri chili powder, I found online that you can use a mix of regular paprika and cayenne pepper (3:1, paprika:cayenne).
2. Instead of coriander powder, I used a 1:1 mix of cumin and oregano.

I guess my substitutions made the dish a little less authentic but it was still super flavourful and filled the house with delicious smells. This wasn’t a super spicy curry but there were so many good flavours. My kheema turned out to be sort of an orange colour, whereas in the recipe, it looks to be bright red. I’m guessing this is because of the kashmiri chili powder.

Overall, this was a great dinner. I like the addition of fresh peas, they give extra colour and touch of sweetness. I served it with pita which soaked up the sauce really well. It would be good with rice too.

If you have any good instant pot recipes, let me know! Have a good weekend 🙂