Ingredients
Units
Scale
- 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 purée
- 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)
Instructions
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 1–2 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 5–7 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 10–12 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.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stove Top
- Cuisine: Indian
Nutrition
- Serving Size: 1
- Calories: 295
- Fat: 11 g
- Carbohydrates: 20 g
- Protein: 29 g
