Chicken Kheema (Minced Meat) w/ Rice

Chicken Kheema, a fragrant and easy dish to make!
Chicken Kheema (Minced Meat) w/ Rice
- Prep: 5 min
- Total: 25 min
Meat
Ingredients
- 300 gr chicken (or lamb, pork) mince
- 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 cube For 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.
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