Keema mattar

Keema mattar


1 person made this

About this recipe: 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!

manju Geneve, Switzerland

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.

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