Keema Shimla Mirch (Ground Chicken With Bell Peppers)

I’ve made this a few times now and it’s always a hit. I sometimes switch up the veggie (it’s great with green beans!) and always double the spices (I’ve noticed Zainab Shah is always light on the spice - perhaps to cater to a western audience?). Another recipe by Zainab everyone should try is her mattar paneer - it’s incredible (but double the spice!!).

I used a orange bell pepper, and upped the Kashmiri chili powder slightly, omitting the hot peppers as my partner doesn’t do heat very well. Also used ground cumin instead of whole seeds. I suggest mixing your spices first in a small bowl. I also added a couple of tablespoons of plain yogurt. Served with naan and a cucumber raita. Delicious!

Made correctly. Was gross. Tasted like sloppy joes.

I spiced it up with 3 jalapeños as well as Indian chili powder. Used small mixed color sweet peppers. Added can of chickpeas and two cans of diced tomatoes. Hot dominated garlic & ginger & other spices tho I doubled those.

I used one large Serrano chile pepper, which I seeded first, and that was plenty of heat for me. I also upped the Kashmiri chile powder by 1/4 teaspoon and added 1/4 teaspoons of ground cumin. I also added a couple of tablespoons of plain yogurt which smoothed out the flavor. It was very delicious.

Eating it right now with my family and the silence at the table tells me that we all like it. I didn’t have all of the chilies or the coriander. It didn’t matter. It’s so good!

I love this! I swapped the chicken for tofu and plum tomatoes with heirloom (just what I had on hand) and my 2 yr old scarfed it.

Yummy! 1 serrano and 2 jalapenos subbed in as well as red bell pepper for the green. I was a bit heavy handed with the spices and not super particular with the cooking (no crispy bits of chicken) but I did go in order and it turned out delicious! Served over huge beds of brown rice (2 dry cups) and it fed 3 of us with no leftovers. I will definitely make this again.

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.