Chicken Keema & Peas (Keema Matar)

This dish combines chicken mince with aromatic spices and sweet green peas, making it a comforting meal perfect with rice, bread or roti. Please note, you will need a blender for this recipe.

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Ingredients

frozen peas 125 g
onion 1 (chopped)
mixed chillies 1 (chopped)
fresh coriander 1 handful (chopped)
chopped tomatoes 400 g
basmati rice 240 g
bay leaf 2
cinnamon stick 1
cumin seeds 1 tsp
cardamom pods 4
ginger & garlic paste 2 tsp
natural yoghurt 2 tbsp
ground coriander 2 tsp
ground turmeric 1 tsp
ground cumin 1 ½ tsp
garam masala 2 tsp
chicken mince 500 g

Method

Prep the ingredients

Place the frozen peas in a bowl of cold water to defrost. Drain before use.
Peel and finely chop the onion. Finely chop the fresh chilli. Chop the fresh coriander.
Blend the chopped tomatoes into a puree.

Cook the rice

Cook the rice according to the packet instructions.

Cook the keema

While the rice is cooking, heat a glug of oil in a large frying pan over a medium heat. Add the bay leaves, cinnamon stick, cumin seeds and cardamom, fry for 1 minute.
Add the onion and fresh chilli, sauté until the onions are golden brown, 6-8 minutes.
And the ginger and garlic paste, cook for 3 minutes.
Add the ground coriander, turmeric, cumin and garam masala. Cook for 2 minutes.
Add the yoghurt, keep stirring so that the yoghurt doesn’t split.
Add the blended tomatoes and cook for 5 minutes.
Add the chicken mince and cook for 10-15 minutes.
Add the peas and cook for 5 minutes.

Plate Up

Plate Up the Chicken Keema & Peas with the fluffy basmati rice, and garnish with fresh coriander. Enjoy!

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