This deliciously healthy Healthy Chicken Keema Recipe is a great ‘make in advance’ dinner that takes little time to prepare and cook and really benefits from being rested before it’s eaten. Trust me! The flavors need a little time to just relax into one another and taste all the better for it.
How To Make Chicken Keema Recipe
I make this dish in advance when I know I have a busy weekend coming up. It’s something that can be heated up and devoured while I’m curled up on the sofa watching Saturday night TV with the family. It’s good, honest comfort food with just a little spice. Perfect for taking the chill (and effort) out of a cold winter evening.
I use skinless and boneless chicken thighs that I mince roughly at home. You could ask your butcher to mince the meat for you or buy it pre-prepared.
Although not a traditional garnish, I like to serve a squeeze of lemon and a sprinkling of fresh coriander scattered over the top of the dish as it arrives at the table. This really lifts the flavor and adds freshness to the finished dish.
Chicken Keema Recipe Variations
What can I use instead of chicken in a keema recipe?
Lamb, turkey or beef mince would work perfectly well in this keema recipe. Use the same quantities as for the chicken in my Chicken Keema recipe and cook in exactly the same way. You may need to adjust the cooking time slightly and cook beef mince for slightly longer.
Adjusting the chili heat of your Chicken Keema Recipe
I’ve suggested you use 1-2 fresh chilies for this recipe and that you deseed them before adding them to the dish. For more chili heat you could leave the seeds in or add another chili. For a milder dish and when I make this for my children to eat I use one chili that has been deseeded. This dish is more about the delicious aromatic spices that are used to build layers of flavor and fragrance to the dish and doesn’t really need masses of chili heat to taste delicious.
Chicken Keema Recipe
Chicken Keema Recipe
- Mincing Machine
- Garlic Press
- 1 tbsp olive oil
- 1 large red onion peeled and chopped
- 4 garlic cloves peeled and chopped
- 20 g chunk of fresh root ginger peeled and grated
- 1-2 fresh red chilies deseeded and chopped
- 3 tsp ground cumin
- 3 tsp ground coriander
- 3 tsp garam masala
- 1 tsp turmeric
- 500 g minced chicken thigh
- 1 tin tin chopped tomatoes
- 2 tbsp tomato puree
- 1 tsp cinnamon powder
- 4 cloves
- 1 tsp caster sugar
- Salt and freshly milled black pepper
- 2 large potatoes peeled, cut into 2 cm cubes and rinsed in cold water
- 300 ml water from a boiled kettle
- 100 g frozen peas or sweetcorn
- Squeeze of lemon and a sprinkling of fresh coriander leaves if desired
- Pour the oil into large frying pan and heat over a medium flame. Add the onion, garlic, ginger and chili and fry until softened slightly.
- Add the cumin, coriander, garam masala and turmeric and stir well for a minute or so to release their aroma and to coat the vegetables.
- Add the chicken. Use a wooden spoon to break the meat up and combine with the spiced vegetables. Cook for 5 minutes, stirring often until the chicken is browned slightly.
- Pour in the tomatoes then add in the tomato puree, cinnamon, cloves, sugar and a good grind of salt and pepper. Stir again, add the water and then bring to a simmer. Allow everything to bubble away for 10 minutes.
- Add the cubed potatoes, bring back to be boil and then simmer again with a lid on for a further 15 to 20 minutes.
- Now add the peas and / or sweetcorn and allow them to cook through. This should take about 5 minutes.
- Check that the potatoes are tender and the peas or sweetcorn are hot before transferring to warmed bowls and serving with steamed basmati rice.
- Serve with lemon wedges and chopped fresh coriander if desired.
– This dish really benefits from being eaten the following day to allow the flavors to mingle together and develop. Once cooked, allow to cool completely before transferring to a plastic container with a lid and stored in the fridge overnight.
– The dish freezes really well too and makes a perfect go-to ready-made dinner when you know you’ll be hard-pressed to rustle up something delicious and filling. Once cooked, cool completely before transferring to freezer-proof containers and then freezing. It will keep for 1 month in the freezer. Thaw completely before reheated in a pan over a medium heat. Ensure the chicken keema is piping hot before serving.
For more recipe ideas that can be batch cooked and easy frozen for later use like this one, why not give my version of the classic Texas Roadhouse Chili a try? Or my delicious Gluten-free Meatballs? Click the link or head over to my blog for details.