Keema mattar

    50 min

    This minced chicken and garden pea curry is an economical and tasty addition to the table. I like leftovers in wraps or even on a jacket potato!


    Geneve, Switzerland
    1 person made this

    Serves: 4 

    • 60g butter
    • 1 tsp cumin seeds
    • 2 medium onions, chopped
    • 500g minced chicken
    • 2 1/2 tbsp grated garlic
    • 2 tbsp grated root ginger
    • 2 red chillies
    • salt to taste
    • 3 tbsp tomato puree
    • 175g frozen garden peas
    • 1 tbsp chopped fresh coriander

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the butter in a frying pan over medium high heat. Add the cumin seeds and cook until they start to pop. Add the onions and saute over medium heat until a light golden brown.
    2. Add the mince, garlic, ginger, whole red chillies, salt and tomato puree. Mix well and cook over medium heat until the butter comes to the surface.
    3. Add the peas and cook until they're tender, and the mixture is dry. Serve hot, garnished with coriander, with your favourite vegetable curry, rice and/or naan.

    Cook's note

    You can also try using minced turkey for this dish.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    This recipe is soooo yummy and is a hit with my family as well!  -  02 Oct 2010  (Review from Allrecipes AU | NZ)


    Hit with all the family  -  22 Aug 2015  (Review from Allrecipes AU | NZ)