Chicken Keema Gobi: Chopped chicken curry with cauliflower

Keema, meaning "minced meat" in Hindi, is a simply made -- though requiring many different spices -- richly flavored curry from Northern India and Pakistan. The classical meat for keema is ground lamb. But that meat is both expensive and hard to find. I'm showing a chicken version, but ground lamb or beef could be substituted, since the aromatic spices are those for red meat.

Keema typically has a vegetable incorporated into it. Peas (keema mattar) are the most common, but cauliflower (keema gobi) is also frequent.

When our kids were young we made keema frequently, and called it "children's curry." For them we generally reduced the amount of hot pepper. But keema is not traditionally very hot, even in South Asia.

The recipe makes enough for 8-10 servings with Basmati rice. It's worth making the full lot and having some as leftovers.

Chicken Keema Gobi (Chopped chicken curry with cauliflower)

2 large or 3 medium-large onions, chopped
6 tablespoons canola oil
8 whole cloves
6 whole cardamoms
1 large stick cinnamon
1 1/2 inches fresh ginger, peeled, sliced thinly and minced (with garlic)
4 large cloves garlic, minced (with ginger)
3 tablespoons ground cumin
2 tablespoons turmeric
2 tablespoons ground coriander
1 1/2 teaspoons paprika
1/4 to 1/2 teaspoon cayenne
1 large tomato, chopped, or 2 tablespoons tomato paste plus 2 tablespoons water
2 pounds ground chicken
3/4 cup yogurt, beaten
2 teaspoons salt
1 1/2 cup water
1 medium head cauliflower, cut into flowerettes
2 tablespoons coarsely cut cilantro, plus extra for garnish

In heavy pot, fry onion with oil over medium heat, stirring frequently, until starting to soften. Add cloves, cardamoms and cinnamon stick. Continue to fry onions until becoming golden.

Reduce heat to simmer, and fry in the ginger and garlic, stirring frequently, for 1 minute. Add ground spices, and stir and fry 1 minute.

Add tomato or paste with its water. Stir and fry, until tomato breaks up and starts to dry.

Mix in ground chicken, raise the heat, and fry. Break up the meat as it cooks.

When color is fully changed from raw to cooked, add yogurt (beating it lightly so it doesn't clump). Add salt. Simmer 5 minutes, covered, stirring frequently.

Add water and cauliflower. Stir frequently, and simmer, covered, until cauliflower is becoming tender. Taste, and add salt as needed (probably about 1/2 teaspoon). Do not over cook cauliflower, as it will continue to soften.

Just before serving, stir in cilantro. Sprinkle with additional cilantro to serve.

Accompany with Basmati rice or nan bread.