Chicken keema with peas

• Chicken mince250 g
• Oil3 tsp
• Cumin seeds1/2 tsp
• Onion · finely chopped2 medium
• Ginger-garlic paste1 tbsp
• Green chilli · chopped2
• Tomato · finely chopped2 medium
• Turmeric1/2 tsp
• Red chilli powder1/2 tsp
• Coriander powder2 tsp
• Green peas100 g
• Garam masala1/2 tsp
• Saltto taste
• Lemon juice1 tbsp
• Coriander leaves · chopped3 tbsp

Method

1. 1

   Heat the oil in a kadai on medium. Add cumin, then onion, and cook 6 to 7 minutes until golden brown.

2. 2

   Add ginger-garlic paste and green chilli for 1 minute. Add tomato, turmeric, chilli powder, coriander powder and salt and cook 5 minutes until the tomato breaks down.

3. 3

   Turn the heat to high, add the mince and break it up with the spoon. Cook 5 minutes, stirring, until no pink remains and the water released has evaporated.

4. 4

   Add the peas and 100 ml water. Cover and simmer on low for 8 minutes. Uncover, add garam masala, and cook 2 minutes on high until dry.

5. 5

   Finish with lemon and coriander.

Tips

• Break up the mince well while it browns; big lumps stay dry inside.
• Keep 100 g aside to fill a wrap or an omelette the next morning.

Swaps

• No chicken mince? Use 150 g dry soya granules, soaked and squeezed, for a vegan keema with about 20 g protein.

Storage

Keeps 3 days in the fridge or 1 month frozen. Reheat in a pan with a splash of water.