Keema Shimla Mirch (Ground Chicken With Bell Peppers) Recipe (2024)

This dish would be great as one of the main elements of a desi (South Asian) food plate:This keemaA vegetable dish: e.g. aloo gobhi (potato-cauliflower) or any greens (saag)Raita and/or a sliced veg saladServe with rice (plain or spiced) or roti/naan/pita bread/chapatis.

In lieu of tofu, I have made Keema using Bob's Red Mill textured vegetable protein (TVP), which turned out beautifully. TVP is also known as soy granules. I believe TVP is what the NYC restaurant, Indian Accent, uses for their excellent (and decadent tasting) Soy Keema.

This dish can be served with naan, roti or plain rice and is particularly good when lentils are added as well. A simple salad of diced tomato, cucumber and onion with lemon juice served with the keema goes really well with this meal.

Substitute tofu or chickpeas for chicken?

I’m going to make lettuce wraps. Will report back!

This sounds good. What would I serve this with? Rice, pita or naan? Other?

I haven’t made this recipe, but I’ve used cooked brown lentils as a substitute for ground meat in other recipes.

I made it with chicken, but it would be delicious with a can of chickpeas - alone or added with the chicken. I put a small green pepper and a small red pepper in. I only had red Thai chillies - very good. It was a filling, bright tasting flavourful meal for a weeknight dinner. I served it with rice pilau. I can even see this being good with ground lamb.

Doubled the recipe using 1lb ground turkey and 1 can of chickpeas. I added the chickpeas after the spices and let them warm up with the meat before adding tomatoes. Used red peppers and a jalapeño because that’s what I had. Served over plain white rice. Really simple and enjoyable.

This is fabulous exactly as written. I was slightly afraid of the three chiles, but the heat level ended up exactly right. Would definitely make again. Be aware that the cook time does not include time chopping or sorting through the spice cabinet.

This recipe is a winner. I doubled the fresh ginger giving it a Nepalese style. And I used canned plum tomatoes. But I also reduced the oil from 1/4 cup to 1 tablespoon for health reasons. The recipe is very versatile. May I also suggest doubling the recipe since the results are bound to please! And use a big pot!

this was a real winner. My partner doesn't like too much heat, so I just used part of a Serranno pepper. Next time I will up the chili powder and add red pepper flakes. I used a lot more bell peppers for the crunch factor...served with basmati rice. Delish!

I made lettuce cups with it! was delicious. I also substituted the Thai green chilies with a jalapeño

I upped all the spices, and used a red pepper instead of green. I should have added an additional Thai chili (I only used two for fear of too much spice). The best NYT recipe I've tried in a very long time. Bravo.

We liked this and will likely up the flavorings in the next rendition - and use dark meat ground poultry. Served with naan, cuke -and-tomato side.

One hour for prep and cook. Recommend mise en place. Cook (very) hot and fast in large stainless. Modify spices to suit. One skillet meal for every week. Over rice, leftovers lettuce tacos.

Wow, this was amazing. Definitely should have doubled it because there are no leftovers from a hungry couple! Made a few minor adjustments- didn't have kashmiri chile powder so used 2 parts paprika to one part cayenne; had asparagus to be eaten and don't like green bell pepper, and honestly the perfectly al dente asparagus meshed perfectly. I added the garam masala with the meat (per others recommendations), and would definitely do that again. So good!

Made exactly as written except I quadrupled all the spices except the peppers, and used a red bell pepper. Delicious.

Made exactly as written except doubled the recipe. Cooking the chicken on high heat is essential. There's so much liquid from the onions and ghee you can't burn it. When the sizzle dies down and you see the crispy bits, proceed with the rest of the ingredients. Fabulous!

Delicious! Used two jalapenos because that's what I had on hand and it could have been spicier. Served with naan. Next time will add chickpeas into the mix. Great weeknight recipe!

Very tasty and quick for a weeknight. We'll be making this again!

I cook a lot of Indian and Thai food, as well as some Vietnamese, all taught by chefs of the same ethnicity... Compared to that, this was lacking in flavor. It won't become part of my regular rotation.

This was SO good and SO easy. Also seemed very healthy. I did substitute a few things (broccoli for peppers, red pepper flakes for the Chile powder). A winner. Served with rice.

Add more tomatoes, garlic, ginger and spices

This was so delicious! I subbed jalapeno for the Thai chiles because it's what I had. Served with toasted naan and a little sour cream. Big plus is that once the prep is done, this dish goes together very quickly.

I had no tomatoes, but had a Romanesco broccoli that I needed to use so I chopped it up and added it to this recipe. It added some delicious crunch.

This makes amazing Indian sloppy joes! Put a little ghee on a ciabatta or naan if you’ve got it. Yum!

Really enjoyed this made with vegetarian faux chicken (Abbot’s Butcher; next time will mince more finely) and a couple of serranos. Served with Indian spiced baby kale and a mustard seed raita, plus steamed basmati. Fun weeknight dinner.

Hmmm, not great. Will not make again. Chicken is dry. Species need to cook longer, are not well blended.

Amazing on a bed of spring mix and quinoa. Next time will try adding sliced mushrooms. This is on our regular rotation.