Chicken Keema Matar

two hands holding one white bowl with brown chicken keema and green peas.

High Protein Chicken Keema Matar – Packed with 28 grams of protein per serving from ground chicken, green peas, and almond flour! Ready in about 30 minutes, it's perfect for meal prep and pairs deliciously with rice, naan, pan or quinoa!

Course Dinner

Cuisine Indian

Keyword chicken keema, chicken keema matar

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 422kcal

Author Maria Doss

Ingredients

2 large tomatoes (11.6 ounces or 328 gms)
½ cup almond flour
3 tablespoons vegetable oil
¼ teaspoon cumin seeds
1 ½ cups chopped onion (about 1 medium)
1 ½ tablespoons ginger garlic paste (or use 3 cloves of grated garlic + 2 teaspoons grated ginger)
1 pound ground chicken (450 gms)
1 tablespoon coriander powder
½ to 1 teaspoon cayenne pepper powder
½ teaspoon garam masala powder
¼ teaspoon turmeric powder
1 ½ cups frozen green peas
1 ¼ teaspoon salt (or as needed)
a few springs of cilantro, chopped
lemon juice (to finish)

Instructions

Blend tomato + almond flour. Chop the 2 tomatoes and add them into a blender along with ½ cup almond flour and ½ cup water. Process until finely ground. Set aside.
Saute aromatics. Heat 3 tablespoons oil in a large saute pan. When hot, add ¼ teaspoon cumin seeds and let crackle.
Add 1 ½ cups chopped onion and ½ teaspoon salt. Saute for 4 to 5 minutes over medium-high heat (stirring occasionally), until the onions turn golden in color. Add 1 ½ tablespoons ginger garlic paste and cook, stirring constantly, for 1 to 2 minutes.
Saute chicken. Add the one pound ground chicken, 1 tablespoon coriander powder, ½ to 1 teaspoon cayenne, ½ teaspoon garam masala and ¼ teaspoon turmeric powder. Cook the chicken, breaking it up with your spoon as you go along, for about 4 minutes, stirring occasionally.
Finish cooking. Add the tomato-almond flour puree, 1 ½ cups green peas, and remaining salt, then stir well to combine. Cook over medium heat, stirring occasionally, until all the moisture has evaporated and the keema is thick and crumbly. Stir in the chopped cilantro and finish with a squeeze of fresh lemon juice.
If you'd prefer a saucier consistency, then add about ½ cup of water along with the lemon juice and remove from heat.
👉 Keep cooking until all the moisture has cooked off and the mixture looks dry and crumbly. Don’t take it off the heat while it’s still saucy, or the tomatoes may not be fully cooked.
Optional: For a creamier texture, stir in a splash of heavy cream or coconut milk along with the cilantro. Let it simmer for 1–2 minutes, then serve!

Notes

Turkey: Use ground turkey instead of chicken

Skip almond flour? Blend ¼ to ½ cup of raw cashews (depending on how creamy you'd like the curry to be) along with the tomatoes instead.

Nutrition