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Keema Peas Curry

182 20 mins 1 Servings

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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.

Nutritional info

201.56 kcal

Nutritional Distribution

Carbohydrate 4.05 gm
Protein 8.30 gm
Fat 13.82 gm
Fiber 1.83 gm

Ingredients

Chicken, Breast

3.0 Minced Tbsp(50.0 gm) Chicken, Breast

Fresh Peas

1.0 Tbsp(10.0 gm) Fresh Peas

Onion

1.0 Chopped Tbsp(8.0 gm) Onion

Tomato

1.0 Chopped Tbsp(13.0 gm) Tomato

Cloves

3.0 Number(0.33 gm) Cloves

Bay Leaf

1.0 Number(0.3 gm) Bay Leaf

Green Chilli Paste

1/2 Tsp(2.0 gm) Green Chilli Paste

Ginger Garlic Paste

1/2 Tsp(3.0 gm) Ginger Garlic Paste

Haldi

1/4 Tsp(0.6 gm) Haldi

Salt

1/4 Tsp(1.0 gm) Salt

Oil

2.0 Tsp(7.0 ml) Oil

Water

20.0 Ml(20.0 ml) Water

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Steps

Step 1 Heat 1 tsp oil in a frying pan and add 2 tbsp chopped onion, 3 cloves, 1 bay leaf and sauté well
Step 2 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
Step 3 Once the chicken is coated with all the spices, pour in a little water, add 1/4 cup peas and mix well
Step 4 Making sure all the ingredients are mixed properly, add 1 tbsp chopped tomato and mix again
Step 5 Cover and allow it to cook
Step 6 Once cooked, take off the flame and transfer to a serving bowl
Step 7 Serve hot with chapatti or rice