Pakistani
Chicken keema with sweet potato
A bulking plate: slow carbs, lean mince, big portions.
- 42minutes
- 3servings
- 571kcal each
- 36gprotein
Ingredients
The amounts here and inside every step follow this number.
- Chicken mince 500 g
- Sweet potato 600 g
- Onions 1
- Tomatoes 2 medium
- Peas 150 g
- Ginger garlic paste 1 tbsp
- Garam masala 1 tsp
- Red chili powder 1 tsp
- Cooking oil 2 tbsp
From the cupboard
- Salt, about 1 teaspoon
- Water, ¼ cup if the keema sticks
What you will need
Baking tray, Wide frying pan or karahi, Peeler and knife, Wooden spoon
Method
-
1
Roast the sweet potato 30 min
Heat the oven to 220°C. Peel and cube the sweet potato, toss with a little oil and salt and roast.
In this step
- Sweet potato600 g
- Cooking oil2 tbsp
Ready when: Edges are caramelised and a fork slides in.
-
2
Brown the mince 10 min
Heat the oil, add the chopped onion, then the mince. Break it up and let the water dry off.
In this step
- Chicken mince500 g
- Onions1
Ready when: Mince is in loose grains and starting to brown.
-
3
Add the masala 10 min
Add ginger garlic, tomatoes, chilli, garam masala and salt and cook until dry.
In this step
- Tomatoes2 medium
- Ginger garlic paste1 tbsp
- Garam masala1 tsp
- Red chili powder1 tsp
Ready when: Oil separates and there is no watery liquid.
-
4
Peas and finish 6 min
Stir in the peas and cook 5 more minutes, then serve with the sweet potato.
In this step
- Peas150 g
Ready when: Peas are bright and hot through.
Cook Chicken keema with sweet potato from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
