Parsi-style sweet-and-sour ground chicken/mutton curry (Khattu-mitthu kheema)

Every non-vegetarian region of India has a version of kheema or khima. Kheema arose from the need for the butcher to sell meat ground in with fats and scraps that were otherwise considered unsavoury. It can be made from beef, mutton, chicken, or even fish.

Every region has its variation of kheema, made with local spices and combinations of local flavours. It can be thick, almost cake-like, or thin and soupy. Although keema is most popular in north India, Pakistan, and Bangladesh, some believe that the dish has Persian origins because it was first mentioned as a recipe in Ain-I-Akbari (a document about emperor Akbar's empire).

This is a variation made in the Parsi style. It is unique in its sweet-sour flavour that originates from the vinegar and a touch of jaggery. Given the history of the migration of the Parsis to India, the theme reflects their deep history. It is a milder kheema, as compared to other North Indian variations being influenced by the delicate flavours of the Persian origins. As the Parsis first settled in Gujarat, sugar was lightly added to sweeten the dish. The dish is beautiful and light, with a hint of acid from the vinegar and a pleasing sweetness. I like to serve this dish traditionally, over sali or thin potato chips.

My Bombay Kitchen is a wonderful cookbook that highlights Parsi cuisine and recipes from Mumbai. It is packed with traditional recipes from the community, with short narratives about the history, dish, or culture. It tends to favour the famous Bombay (Mumbai) style dishes and some of the home recipes from the author's family kitchen. It is a wonderful specialized cookbook.

For more recipes from this cookbook, click here.

Ingredients:

2 tablespoons oil

2-3 whole cloves

2 green chillies, longitudinally slit

10-12 curry leaves

1 onion, diced

3-4 garlic cloves, minced

1/2 teaspoon ginger paste

1/2 teaspoon ground cumin seeds

1/2 teaspoon ground coriander seeds

1 teaspoon sambhar masala (optional)

1/2 teaspoon chilli powder, or to taste

1/2 teaspoon turmeric

1 teaspoon jaggery

Salt, to taste

1/2 cup cilantro leaves and stems, minced + more for garnish

1 large tomato, finely diced or grated

2 cups water

1 lb ground chicken, or mutton

1 teaspoon cane vinegar or apple cider vinegar

Heat the oil in a large container on medium-low heat. Add the cloves, green chillies and curry leaves and fry for 1 minute till the chillies are cooked and the oil absorbs the flavours.

Add the onion and fry until it is lightly golden about 4 minutes. Add the garlic and give the mix a quick spin. Add the ginger and cook for 1 minute until it no longer smells raw.

Take the pan off the heat and add the dry powders, cumin, coriander, sambhar masala (if using), chilli, turmeric, jaggery, and salt. Mix well and put the pan back on the stove. Add the cilantro and tomatoes and cook for 5 minutes till the tomatoes are well broken down and you have a rich sauce.

Add the ground chicken and cook for 2-3 minutes until the chicken has turned white. Work the mix with a wooden spatula to break the chicken into a very small crumble.

Add the water and bring to a boil. Cover and simmer gently for 30 minutes. Taste to. ake sure the chicken is very tender and soft. Adjust salt and sweetness if needed. Add the vinegar and take off the heat. Mix in well.

Serve hot with rice, sali wafers, kichidi or naan bread.