North India

Chicken keema

Name: Chicken keema
Total time: 30 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 500 g chicken mince chicken mince (ground chicken); 2 tbsp cooking oil (vegetable oil); 1/2 tsp cumin seeds; 1 bay leaf 2 cloves, 1 cardamom whole spices; 2 medium finely chopped onion; 1 tbsp ginger garlic paste; 2 chopped green chilli; 2 finely chopped tomato; 1/4 tsp turmeric (ground turmeric); 1 tsp red chilli powder (indian red chili powder); 1 1/2 tsp coriander powder (ground coriander); 1 tsp garam masala; 3/4 cup green peas; 2 tsp lemon juice; a handful coriander leaves (cilantro); Salt, to taste

Lighter than mutton keema, faster than mutton keema, and just as good with pav.

30 minTime

25 gProtein each

mediumSpice

Keema, the quick way2 chapters · 1 min read

Make it your way

Grandma's wayChicken mince with peas in onion tomato masala.

The original

299kcalsame

25 gproteinsame

4 gfibresame

30minutessame

Classic chicken keema.

Per serving, worked out from the ingredient table.

Ingredients

Chicken mince (ground chicken)500 g chicken mince

Cooking oil (vegetable oil)2 tbsp

Cumin seeds½ tsp

Whole spices1 bay leaf, 2 cloves, 1 cardamom

Onion2 medium, finely chopped

Ginger garlic paste1 tbsp

Green chilli2, chopped

Tomato2, finely chopped

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)1 tsp

Coriander powder (ground coriander)1½ tsp

Garam masala1 tsp

Green peas¾ cup

Lemon juice2 tsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Crackle the cumin and whole spices in oil, then fry the onion until golden brown.
2Add ginger garlic paste and chillies, then the tomatoes and powdered spices except garam masala. Cook until the oil separates.
3Add the chicken mince and break it up with a spoon. Cook on high until it changes colour and any liquid dries off.
4Add peas and a splash of water, cover and simmer until the peas are tender. Finish with garam masala, lemon and coriander.

Serve it like this

Serve in a bowl with lemon wedges and chopped onion, with hot phulkas, pav or paratha.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

North India

Chicken keema

Lighter than mutton keema, faster than mutton keema, and just as good with pav.

30 minTime

25 gProtein each

mediumSpice

Keema, the quick way2 chapters · 1 min read

Make it your way

Grandma's wayChicken mince with peas in onion tomato masala.

The original

299kcalsame

25 gproteinsame

4 gfibresame

30minutessame

Classic chicken keema.

Per serving, worked out from the ingredient table.

Ingredients

Chicken mince (ground chicken)500 g chicken mince

Cooking oil (vegetable oil)2 tbsp

Cumin seeds½ tsp

Whole spices1 bay leaf, 2 cloves, 1 cardamom

Onion2 medium, finely chopped

Ginger garlic paste1 tbsp

Green chilli2, chopped

Tomato2, finely chopped

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)1 tsp

Coriander powder (ground coriander)1½ tsp

Garam masala1 tsp

Green peas¾ cup

Lemon juice2 tsp

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Crackle the cumin and whole spices in oil, then fry the onion until golden brown.
2Add ginger garlic paste and chillies, then the tomatoes and powdered spices except garam masala. Cook until the oil separates.
3Add the chicken mince and break it up with a spoon. Cook on high until it changes colour and any liquid dries off.
4Add peas and a splash of water, cover and simmer until the peas are tender. Finish with garam masala, lemon and coriander.

Serve it like this

Serve in a bowl with lemon wedges and chopped onion, with hot phulkas, pav or paratha.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chicken keema

Make it your way

Ingredients

Method

Chicken keema

Make it your way

Ingredients

Method

Make it a meal