Chicken Keema Matar

cooked chicken keema with green peas in a white skillet.

Protein-Rich Chicken Keema Matar – Packed with 28 grams of protein per serving from ground chicken, green peas, and almond flour! With about 30 minutes cooking time, it's perfect for meal prep and pairs deliciously with cooked rice or quinoa.

Course Dinner

Cuisine Indian

Keyword chicken keema, chicken keema matar

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 407kcal

Author Maria Doss

Ingredients

2 to 3 tablespoons vegetable oil
¼ teaspoon cumin seeds
1 ½ cups chopped onion about 1 medium
½ jalapeno or green chili, chopped optional
1 ½ tablespoons ginger garlic paste (or use 3 cloves of grated garlic + 2 teaspoon grated ginger)
1 tablepoon coriander powder
½ to 1 teaspoon cayenne pepper powder
½ teaspoon garam masala powder
¼ teaspoon turmeric powder
1 pound (450 gms) ground chicken
2 large tomatoes chopped or pureed
2 cups fresh or frozen green peas
½ cup almond flour
½ cup chopped cilantro
1 teaspoon salt use more if needed

Instructions

Heat oil in a medium to large pan. When hot, add the cumin seeds and let crackle.
Add the chopped onion, jalapeno(if using) and about half the salt. Saute for 4 to 5 minutes over medium heat, until the onions get translucent.
Add the ginger-garlic paste (or the grated ginger and garlic) and cook, stirring constantly, for about 3 minutes until the raw smell disappears.
Add the coriander powder, cayenne, garam masala, turmeric, and about 2 tablespoons of water—this helps keep the spices from burning.
Cook while stirring until the spices are nicely toasted and the raw smell is gone. You'll see the mixture start to look glossy—that's your cue it's ready.
Add the ground chicken, tomatoes and remaining salt, then cook for about 7 minutes. Stir occasionally and break up any lumps as it cooks, until the chicken is almost done.
Add the green peas (frozen is fine—no need to thaw), almond flour, and about ½ cup of water.
👉 Want it creamier? Add about ¼ to ½ cup of heavy cream along with the peas for a richer, creamier version.
Let it cook for another 10 minutes, stirring occasionally, until the chicken mixture is semi-dry. Stir in the chopped cilantro at the end. Taste and adjust salt if needed.
Serve it up with some cooked quinoa, rice, naan or rotis.

Notes

For a saucier version, blend the tomatoes into a puree and add ¼ to ½ cup of heavy cream along with the green peas.

Use ground turkey instead.

Nutrition