Kheema with Bamiyan Kebob Chutney

Inspired by my cousin Anjum


1 pound ground chicken (you can also use beef)

2 tbsp canola oil

1 medium onion, diced

1 tbsp adrak laysan (ginger garlic paste)

7 containers of Bamiyan Kebob Chutney (more or less to taste)

salt to taste

chopped coriander

 

Heat oil in a medium sized pot.  Add onion and fry till golden brown.  Add the ground chicken and adrak laysan and brown the meat.  Add the Bamiyan Kebob Chutney, mix and cook on medium-low heat partially covered until all the water has evaporated.  Raise heat to medium and fry (bhuno) the meat briefly.  Taste for seasoning and add any necessary salt.  Sprinkle with coriander and serve with some hot naan.