Hari Mirch Keema Chef: Recipe Servings: 4 Cook Time: 1 Hour Chicken mince cooked with green chillies, garlic, ginger, onions and yogurt. Served inside a papad case lined with butter. Ingredients 1/2 kg chicken mince 60 ml yoghurt 1/2 tsp turmeric powder 1/2 tsp cumin seeds 50-100 gm ghee/oil 3 sliced onions 125 gm split and deseeded green chillies 2 largely cut onions 25 gm shredded garlic 1 Tbsp chopped coriander Poppadum case 3 large poppadums 1 Tbsp melted butter Method Combine yoghurt, salt, turmeric, cumin seeds and minced meat. Heat oil in a pan and cook sliced onions until brown in color. Add the minced mixture. Pour about 400 ml of water. Simmer until the water is half reduced. Add green chilli, onion chunks and garlic. Continue cooking until all the liquid evaporates and meat is tender. Garnish with lime juice and coriander. To make poppadum case: Dip the poppadum in water for a few seconds and line into an oiled dish. Brush with melted butter and bake at 170 degrees c for 20 minutes. Serve the cooked mince in the poppadum case.