Pakistani
Chicken keema with sweet potato
A bulking plate: slow carbs, lean mince, big portions.
- 42minutes
- 6servings
- 571kcal each
- 36gprotein
Ingredients
The amounts here and inside every step follow this number.
- Chicken mince 1 kg
- Sweet potato 1.2 kg
- Onions 2
- Tomatoes 4 medium
- Peas 300 g
- Ginger garlic paste 2 tbsp
- Garam masala 2 tsp
- Red chili powder 2 tsp
- Cooking oil 4 tbsp
From the cupboard
- Salt, about 2 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 potato1.2 kg
- Cooking oil4 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 mince1 kg
- Onions2
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
- Tomatoes4 medium
- Ginger garlic paste2 tbsp
- Garam masala2 tsp
- Red chili powder2 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
- Peas300 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.
