Chicken Kheema (Minced Meat) w/ Rice

Chicken Kheema, a fragrant and easy dish to make!

Chicken Kheema, a fragrant and easy dish to make!

Chicken Kheema (Minced Meat) w/ Rice

  • Prep: 5 min
  • Total: 25 min

  • Meat


- 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


  1. Heat the oil or ghee in a pan.

  2. Add the onions and sauté until they turn golden. This takes about 5 minutes on medium heat.

  3. 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

  4. When your spices are fragrant, add your chicken mince and sauté for about 7 minutes.

  5. 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.

  6. Garnish with fresh coriander leaves and a dollop of yoghurt.

    - 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!