Chicken Keema Curry

Ingredients

500g lean skinless chicken cut into bite-size pieces 

1-2 tablespoons seasoned flour  

2-3 tablespoons rapeseed oil  

1 onion, finely chopped 

3 garlic cloves, chopped 

2.5 cm piece fresh root ginger, peeled and finely chopped 

2 green chillies finely chopped 

1 tsp turmeric 

1 tsp garam masala 

1/2 can chopped tomatoes 

300ml low-salt chicken stock 

salt 

fresh mint leaves to garnish 

 

Preparation time: 10 minutes
Cooking time: 35 minutes

Serves: 4

Nutrition: Per serving
Energy
251 Kcals
Fat
11g
Saturates
1.1g
Sugars
3.7g
Salt
0.25g

Fragrant Indian spices including turmeric, ginger and chilli make this a great recipe for a weekend supper with family or friends.

Ingredients

500g lean skinless chicken cut into bite-size pieces 

1-2 tablespoons seasoned flour  

2-3 tablespoons rapeseed oil  

1 onion, finely chopped 

3 garlic cloves, chopped 

2.5 cm piece fresh root ginger, peeled and finely chopped 

2 green chillies finely chopped 

1 tsp turmeric 

1 tsp garam masala 

1/2 can chopped tomatoes 

300ml low-salt chicken stock 

salt 

fresh mint leaves to garnish 

Method

Toss the chicken pieces in the flour.  Brown the chicken pieces on all sides in a large saucepan with half the oil, then set aside.  Cook the onion in the remaining oil in same pan for 5 minutes or until opaque and starting to soften. Add the garlic, ginger, chillies and spices to the pan and fry for 2 minutes.  Keep stirring. 

Add the chicken back to the pan, the tomatoes with their juice and the stock. Bring to the boil, then cover and simmer for 20 minutes stirring occasionally.  Taste and season if needed.   

Sprinkle with fresh mint leaves and serve immediately with wholemeal pitta bread or rice.

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