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Servings: 4
| 1kg of chicken mince |
| 200g frozen garden peas |
| 2 tbsp cooking oil |
| 2 medium onions |
| Thumb-sized piece of ginger |
| 4 garlic cloves |
| 1 birds eye green chilli |
| Large bunch of fresh coriander, stalks and leaves separated |
| 150g chopped tomatoes |
| 2 tsp Mandala king masala |
| 1 tsp Mandala garam masala |
| Salt to taste |
Prepare:
| Finely chop or blitz your onions, garlic, ginger, green chilli and coriander stalks in a food processor and set aside. I usually like to chop my onions separately and fry them first, but in this recipe it’s alright to blend everything together. |
Cook:
| Heat the oil in a pan and fry the onions, garlic, ginger, chilli mixture for about 5 minutes until nicely browned at the edges. |
| Add the Mandala king masala and fry for 30 seconds. If the mixture starts to stick you can add a splash of water. |
| Add the tomatoes, ¼ cup of water and cook for 3-4 minutes on a high heat until most of the water has evaporated away and the oil is separating away. |
| Add the chicken mince, turn up the heat in the pan and stir well to break into small pieces. |
| Season the meat well with salt and Mandala garam masala and cook for 5 minutes until the meat has browned at the edges. |
| Reduce the heat to medium. Add half a cup of water and cook with the lid on the pan for 20 minutes, stirring occasionally to stop the meat sticking in the bottom of the pan. |
| Remove the lid, add the peas and cook with the lid off, allowing most of the remaining water to evaporate away. |
| Once the remaining sauce is really thick and almost disappeared your keema is ready. |
Garnish:
| Turn off the heat, add a squeeze of fresh lemon juice and garnish with coriander leaves. |
| Serve with lemon wedges and eat with Indian bread and a side salad. |
