Chicken Keema & Peas (Keema Matar)

Prep the ingredients

• Place the frozen peas in a bowl of cold water to defrost. Drain before use.
• Peel and finely chop the onion. Finely chop the fresh chilli. Chop the fresh coriander.
• Blend the chopped tomatoes into a puree.

Cook the rice

• Cook the rice according to the packet instructions.

Cook the keema

• While the rice is cooking, heat a glug of oil in a large frying pan over a medium heat. Add the bay leaves, cinnamon stick, cumin seeds and cardamom, fry for 1 minute.
• Add the onion and fresh chilli, sauté until the onions are golden brown, 6-8 minutes.
• And the ginger and garlic paste, cook for 3 minutes.
• Add the ground coriander, turmeric, cumin and garam masala. Cook for 2 minutes.
• Add the yoghurt, keep stirring so that the yoghurt doesn’t split.
• Add the blended tomatoes and cook for 5 minutes.
• Add the chicken mince and cook for 10-15 minutes.
• Add the peas and cook for 5 minutes.

Plate Up

• Plate Up the Chicken Keema & Peas with the fluffy basmati rice, and garnish with fresh coriander. Enjoy!