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Pakistani

Chicken keema with sweet potato

A bulking plate: slow carbs, lean mince, big portions.

  • 42minutes
  • 1serving
  • 571kcal each
  • 36gprotein
  • Gym
  • High protein
  • Muscle gain
  • Meal prep
Chicken keema with sweet potato

Ingredients

Cooking for 1 + serving

The amounts here and inside every step follow this number.

  • Chicken mince 167 g
  • Sweet potato 200 g
  • Onions ⅓
  • Tomatoes ⅔ medium
  • Peas 50 g
  • Ginger garlic paste ⅓ tbsp
  • Garam masala ⅓ tsp
  • Red chili powder ⅓ tsp
  • Cooking oil ⅔ tbsp

From the cupboard

  • Salt, about ⅓ 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. 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 potato200 g
    • Cooking oil⅔ tbsp

    Ready when: Edges are caramelised and a fork slides in.

  2. 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 mince167 g
    • Onions⅓

    Ready when: Mince is in loose grains and starting to brown.

  3. 3

    Add the masala 10 min

    Add ginger garlic, tomatoes, chilli, garam masala and salt and cook until dry.

    In this step

    • Tomatoes⅔ medium
    • Ginger garlic paste⅓ tbsp
    • Garam masala⅓ tsp
    • Red chili powder⅓ tsp

    Ready when: Oil separates and there is no watery liquid.

  4. 4

    Peas and finish 6 min

    Stir in the peas and cook 5 more minutes, then serve with the sweet potato.

    In this step

    • Peas50 g

    Ready when: Peas are bright and hot through.

Cook Chicken keema with sweet potato from what you already have.

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