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Chicken keema

Chicken keema in a blue skillet with a plated keema and rice on the table next to it

Chicken keema

Name: Chicken keema
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp olive oil; 500g chicken mince; 1 onion roughly chopped; 2 tsp garlic puree; 2 tbsp curry powder; 140g frozen peas; 1 vegetable stock cube crumbled; steamed rice to serve

Suzanne Mulholland

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

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Tuck into a comforting budget-friendly dish which takes under 30 minutes. With spiced chicken mince, it's perfect for a midweek meal served with fluffy rice

Freezable

Dairy-free

Egg-free

High-protein

Low sugar

Nut-free

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To freeze, put the mince, onion, garlic, curry powder, frozen peas and stock cube into a large freezerproof container or reusable freezer bag and freeze for up to three months. Defrost fully in the fridge before cooking.

Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
500g chicken mince
1 onion

roughly chopped
2 tsp garlic puree
2 tbsp curry powder
140g frozen peas
1 vegetable stock cube

crumbled
steamed rice

to serve

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Nutrition: Per serving

kcal257
fat12g
saturates2g
carbs8g
sugars4g
fibre4g
protein27g
salt1.4g

Method

step 1

Heat the oil in a large, deep-sided frying pan over a medium-high heat and add the chicken mince, onion, garlic puree, curry powder, frozen peas and stock cube. Cook for 5 mins, or until the chicken is browned, breaking up the mince with a wooden spoon.
step 2

Pour in 120ml boiling water and continue to cook for 15 mins, stirring regularly. Season to taste.
step 3

Divide between four shallow bowls and serve with steamed rice.

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