Pakistani
Chicken keema with sweet potato
A bulking plate: slow carbs, lean mince, big portions.
- 42minutes
- 2servings
- 571kcal each
- 36gprotein
Ingredients
The amounts here and inside every step follow this number.
- Chicken mince 333 g
- Sweet potato 400 g
- Onions ⅔
- Tomatoes 1⅓ medium
- Peas 100 g
- Ginger garlic paste ⅔ tbsp
- Garam masala ⅔ tsp
- Red chili powder ⅔ tsp
- Cooking oil 1⅓ tbsp
From the cupboard
- Salt, about ⅔ 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 potato400 g
- Cooking oil1⅓ 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 mince333 g
- Onions⅔
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
- Tomatoes1⅓ medium
- Ginger garlic paste⅔ tbsp
- Garam masala⅔ tsp
- Red chili powder⅔ 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
- Peas100 g
Ready when: Peas are bright and hot through.
Cook Chicken keema with sweet potato from what you already have.
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