Kathal (Raw Jackfruit) combined with Keema (Chicken Mince) turns out real yummy. It was my first try and this dish goes well with both rice or any Indian bread. You can use up any leftover keema curry in this way, by adding some boiled kathal and creating a fusion out of it. Chicken mince can be substituted with mutton mince or soya granules for a veg. version.
- 1 small size kathal (raw jackfruit), chopped & boiled
- 1 cup chicken mince
- 1/2 cup green peas
- 3 tbsp. oil
- 2 bay leaves
- 1" cinnamon stick
- 2-3 cardamoms
- 4-5 cloves
- 1 tsp. cumin seeds
- 1/2 mace
- 1 onion, chopped
- 2-3 garlic cloves
- 1" ginger
- 1 tbsp. tomato paste / puree of one tomato
- salt to taste
- 1 tbsp. roasted coriander powder
- 1 tsp. roasted cumin powder
- 1 tsp. garam masala powder
- 1 tsp. red chili powder
- 1/2 cup yoghurt, well beaten
- 1 tsp. kasuri methi, crushed
- 1 tbsp. coriander leaves, chopped
- 1 tsp. ghee
Make a paste with the onion, ginger and garlic. Keep aside. Make a paste of all the dry spices, tomato paste and some water. Keep aside.
Heat oil and temper with cumin seeds, bay leaves, cinnamon, cardamoms, cloves and mace. Sauté for a few seconds.
Now add the onion paste and sauté till the moisture evaporates. Add the spice paste and stir fry till the oil separates.
Add the beaten yoghurt and kasuri methi. Mix everything well and stir fry for 2 minutes. Add the chicken mince and give it a stir. Cook on a low flame for 4-5 minutes.
Add 1 & 1/2 cups water, kathal and the green peas. Bring it to a boil and simmer, covered till the gravy slightly thickens and you get the desired consistency.
When done, switch off the flame. Add the ghee and coriander leaves. Serve with any type of rice or Indian bread.