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A hearty and flavorful North Indian curry made with minced chicken and sweet green peas, simmered in a rich, aromatic tomato-onion gravy. This one-pot wonder is perfect scooped up with warm roti or pav.
For 4 servings
Sauté Aromatics and Onions
Build the Masala Base
Cook the Minced Chicken
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A hearty and flavorful North Indian curry made with minced chicken and sweet green peas, simmered in a rich, aromatic tomato-onion gravy. This one-pot wonder is perfect scooped up with warm roti or pav.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 358.89 calories per serving with 25.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer with Peas
Finish and Garnish
Replace chicken with minced mutton (goat) or lamb. You will need to increase the simmering time by 15-20 minutes to ensure the meat is tender.
Add 1 medium potato, peeled and diced, along with the green peas. Simmer until the potatoes are cooked through.
Stir in 3 tablespoons of heavy cream or cashew paste at the end of cooking for a richer, milder gravy.
Chicken is a high-quality lean protein, essential for muscle building, repair, and overall body function.
Green peas and onions provide dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Spices like turmeric, ginger, and garlic contain powerful compounds with natural anti-inflammatory and antioxidant benefits, supporting overall wellness.
Yes, it can be a healthy dish. It's an excellent source of lean protein from chicken and fiber from peas. To make it healthier, use minimal oil and serve it with whole wheat roti or brown rice.
One serving (approximately 1 cup or 295g) contains around 350-400 calories, depending on the type of chicken mince (thigh vs. breast) and the amount of oil used.
Absolutely! This recipe works wonderfully with minced mutton, lamb, or even turkey. Adjust the cooking time accordingly, as red meats will take longer to become tender.
If your gravy is too watery, you can simmer the keema uncovered for an additional 5-7 minutes to allow the excess liquid to evaporate and the gravy to thicken.
It pairs beautifully with Indian breads like roti, naan, or pav (soft bread rolls). It also goes well with steamed basmati rice or jeera rice.