Pakistani
Chicken keema with sweet potato
A bulking plate: slow carbs, lean mince, big portions.
- 42minutes
- 5servings
- 571kcal each
- 36gprotein
Ingredients
The amounts here and inside every step follow this number.
- Chicken mince 833 g
- Sweet potato 1 kg
- Onions 1⅔
- Tomatoes 3⅓ medium
- Peas 250 g
- Ginger garlic paste 1⅔ tbsp
- Garam masala 1⅔ tsp
- Red chili powder 1⅔ tsp
- Cooking oil 3⅓ tbsp
From the cupboard
- Salt, about 1⅔ teaspoons
- Water, ½ 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 potato1 kg
- Cooking oil3⅓ 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 mince833 g
- Onions1⅔
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
- Tomatoes3⅓ medium
- Ginger garlic paste1⅔ tbsp
- Garam masala1⅔ tsp
- Red chili powder1⅔ 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
- Peas250 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.
