1largeonion, finely chopped, grated, or food processed
1largebeefsteak tomato, finely chopped
½ cupwater (optional but can help mince the meat better)
red chili powder
½cuponion, chopped finely
1cupshredded Mexican blend cheese
12taco shells, hard or soft (I like Siete Brand grain free taco shells)
Keema Chicken Instructions
Heat pan on medium heat and add oil. Once hot add finely chopped onions and saute until golden brown.
Once the onions have slightly browned add the tomatoes, garlic, ginger, garam masala, tomato paste, salt, coriander powder, some chopped cilantro (optional), and turmeric.
Allow the mixture to cook for about 3-5 minutes. At this point you can use a hand blender and puree the mixture if you would like. Then add the chicken. SIDE NOTE: I like to mix the ground chicken to remove the "stringed" meat look before cooking.
Using a spatula or a ground meat masher, begin to mash and mix the chicken with the tomato and onion mixture. TIP: flatten/squeeze the meat at the bottom of the pan while mixing if you do not have a meat masher. This will prevent the meat from bulking into large clumps.
Continue to mix frequently for an additional 7-10 minutes on medium heat.
Once all of the natural water has evaporated, cook for a few additional minutes so that the oil shines through.
Assemble the Tacos
1. Toast the hard taco shells to bring out the crisp flavor by either placing them in an air fryer, toaster, or oven for 2-3 minutes at 350.2. Warm soft corn tortillas in the microwave for 5 seconds per tortilla (timing may vary)
Add keema to the taco and then top with your favorite ingredients.