Chicken Keema
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp oil
- 1 medium onion, finely chopped
- 30 g garlic and ginger paste (15g each)
- 1 green chilli, finely chopped (optional)
- 1 1/2 tbsp curry powder (use mild, medium or hot to taste)
- 500g lean chicken mince
- 20g tomato purรฉe
- 400g chopped tomatoes
- 250ml chicken stock, made with 1 stock cube
- 15g cornflour
- 20g mango chutney
- Splash of Worcester sauce
- Large handful of fresh coriander, leaves and stalks, chopped
- 100g frozen peas (optional)
Method
- Heat the oil in a wok over medium to high heat. Add the chopped onion and cook for around 5 minutes until soft and golden.
- Stir in the garlic and ginger paste and green chilli (if using). Cook for 1โ2 minutes until fragrant.
- Add curry powder, stir well and cook for 1 minute.
- Add the chicken mince, breaking it up with a spoon. Cook for 5โ7 minutes until browned and evenly mixed with the spices.
- Add in the chopped tomatoes, stock, cornflour, mango chutney, Worcester sauce and coriander. Season with salt and pepper. Simmer uncovered for 10โ12 minutes, stirring occasionally.
- Stir in the frozen peas for the last 5 minutes. Once the keema is thick and fragrant, finish with fresh coriander and a squeeze of lemon or lime juice if you like.