Chicken Keema

Salima Beddingwala
27 April 2018


Diet Type:Main course

Healthy Hints

Use lean chicken mince when preparing this dish so that you cut out most of the fat and fill up on lean protein. Serve with brown rice for more fibre, and use up the leftovers for a fresh lunch salad.



2 tbsp vegetable oil

2 onions (finely chopped)

300 g (10.5 oz) chicken mince

60 g (2.1 oz) green peas

1 tbsp garlic and ginger paste

½ tsp coriander powder

½ tsp cumin powder

½ tsp turmeric

2 green chillies (finely chopped)

¾ tsp salt

20 g (0.7 oz) fresh coriander

10 g (0.35 oz) fresh mint

60 ml (¼ cup) water

½ tsp garam masala powder.

What does this chart mean?

Serving Weight 122 g
  • Calories215kcal
  • Protein19.5g
  • Fat16.9g
  • Saturated fat4.1g
  • Trans fat0.1g
  • Cholesterol86.0mg
  • Carbohydrate8.3g
  • Sugars (Total)3.1g
  • Fibre1.9g
  • Sodium665.37mg
  • Salt1.7g
  • Iron2.3mg
  • Vitamin A15.8RAE
  • Vitamin C23.6mg
  • Vitamin D0.3mcg
  • Vitamin B120.6mcg
  • Potassium221.6mg


  1. In a pan, heat the oil over a medium heat and add the chopped onions.
  2. Fry for 4 minutes until golden brown. Then add the chicken mince. Stir to break up the mince and coat it with the onions.
  3. Stir in the peas and sauté for 5 minutes.
  4. Add the ginger and garlic paste, coriander, cumin and turmeric powders, green chillies and salt. Mix well
  5. Stir in the coriander and mint.
  6. Add the water and cook for 5 minutes on a low heat or until the chicken is fully cooked.
  7. Stir in the garam masala powder, mix well and cook for 1 minute.
  8. Serve hot with wholewheat naan or roti.
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