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Chicken Kheema (Minced Meat) w/ Rice

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 300 gr chicken (or lamb, pork) mince- 2 tbsp oil or ghee- 1 onion finely chopped
  • 2 tsp garlic paste or 2 cloves of garlic- 1 tsp ginger paste
  • 2 tsp garam masala- 1 tsp turmeric powder- 1 tsp Pimenton smoked pepper powder
  • 1 tbsp tomato paste- 1 tomato finely chopped
  • ½ cup coconut milk- ½ or ¼ cup of (frozen/fresh) peas (depends on how much vegetables you want in your meat)- fresh sliced chili optional

- salt & pepper to taste or a chicken stock cubeFor garnish:- yoghurt (optional)

  • fresh coriander

Instructions

  • Heat the oil or ghee in a pan.
  • Add the onions and sauté until they turn golden. This takes about 5 minutes on medium heat.
  • Then add the garlic and ginger and cook for about 2 minutes. After 2 minutes add the dried spices (garam masala, turmeric, Pimenton) and season with salt & pepper or a chicken stock cube. Cook until the oil begins to separate
  • When your spices are fragrant, add your chicken mince and sauté for about 7 minutes.
  • After 7 minutes add the chopped tomato, tomato paste and sliced chili. Cook for about 5-7 minutes more. At this point you can leave the mince “dry” or you can make it creamier by adding the coconut milk. The coconut will create a sauce and you can mop it up with naan.
  • Garnish with fresh coriander leaves and a dollop of yoghurt.TIP:- Serve with Basmati rice, naan or chapati.If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!