Keema Peas Curry Recipe

In North India, keema matar is a popular dish. It's minced chicken spiced up with garlic, onion, tomato, chilli, and peas. This dish pairs excellently with roti, naan or steamed rice.

Nutrition Information per serve

  • 201.6 kcal
  • 4.1 gm
  • 8.3 gm
  • 13.8 gm
    Total Fat
  • 1.8 gm
    Total Fiber
3.0 Minced Tbsp(50.0 gm) Chicken, Breast
1.0 Tbsp(10.0 gm) Fresh Peas
1.0 Chopped Tbsp(8.0 gm) Onion
1.0 Chopped Tbsp(13.0 gm) Tomato
3.0 Number(0.33 gm) Cloves
1.0 Number(0.3 gm) Bay Leaf
1/2 Tsp(2.0 gm) Green Chilli Paste
1/2 Tsp(3.0 gm) Ginger Garlic Paste
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(7.0 ml) Oil
20.0 Ml(20.0 ml) Water
  • Heat 1 tsp oil in a frying pan and add 2 tbsp chopped onion, 3 cloves, 1 bay leaf and sauté well.

  • Once onions turn golden brown add 1/2 tsp ginger paste, 1/2 tsp green chilli paste, 1/8 tsp haldi, 1/8 tsp salt, 100 gm minced chicken and mix well.

  • Once the chicken is coated with all the spices, pour in a little water, add 1/4 cup peas and mix well.

  • Making sure all the ingredients are mixed properly, add 1 tbsp chopped tomato and mix again.

  • Cover and allow it to cook.

  • Once cooked, take off the flame and transfer to a serving bowl.

  • Serve hot with chapatti or rice.