Chicken Keema

Chicken Keema

by abracashaba
Jump to Recipe

This has become a weekly staple in my house, I honestly make it once a week. It comes together super quickly and it is so cozy, even my toddler eats this! My husband usually takes the leftovers to work the next day, its an all around WIN for the busy weeknight.

Chicken Keema

A lightened version of an Indian classic.
By:
Ingredients
  • 1lb ground chicken
  • 4 tbsp oil of choice
  • 1 onion, diced
  • 3-5 cloves garlic, crushed
  • 1 tbsp grated ginger
  • 4 cardamom pods
  • 1.5 tbsp madras curry
  • 2 tbsp garam masala
  • 1 tsp Turmeric
  • 1 tsp coriander
  • 2 chicken bouillon cubes
  • 1 large can diced tomatoes
  • 1 can coconut milk
  • 1 cup frozen peas
  • 1 potato
  • Salt and pepper to taste
Directions
Step 1
Heat oil on med high heat, add onion and sauté until translucent. Add the ginger, cardamom and garlic and heat until fragrant. Add all the spices and toast for 1 minute.
Step 2
Add the chicken and use your spoon to break the chicken apart. Sauté until fully cooked.
Step 3
Add the can of tomatoes and simmer for 10 minutes. When the tomatoes have softened, use a potato masher and mash the mixture until the tomatoes have broken apart.
Step 4
Add the can of coconut milk and simmer 10 more minutes.
Step 5
Dice the potato, coat with olive oil and airfry until crispy. (400 degrees at 15 minutes)
Step 6
Add the peas to the curry, simmer another 5 minutes.
Step 7
Add the crispy potatoes and stir well. Once the curry comes back up to a simmer it is ready.
Step 8
Serve with basmati rice.

 

 

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