What are the main ingredients in Chicken Keema-style Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Grater (optional), Blender (optional)

What is the nutritional information of Chicken Keema-style Curry?

Calories: 430, Carbs: 45 grams, Fat: grams, Protein: 46.9 grams, Sugar: 17.1 grams, Salt: 1546 grams

How do I prepare Chicken Keema-style Curry?

CAULI RICE: Grate the cauliflower florets using the medium-sized holes on a grater. Alternatively, use a blender or chop the cauliflower very finely with a knife. On completion, the cauliflower should look like rice. Transfer the cauli rice to a clean tea towel and squeeze out as much liquid as possible. Place a pan over a medium heat with a drizzle of oil. When hot, add the cauli rice and fry for 5-8 minutes until soft, shifting occasionally. Remove from the pan and season to taste. CRISPY POPPADOMS: When the curry has 5 minutes remaining, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Drain on paper towel. KEEMA CURRY MAGIC!: Plate up the cauliflower rice and side with the flavourful keema-style curry. Serve with the crispy poppadoms and sprinkle over the chopped coriander. A hug in a bowl! LET’S START!: Place a deep pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry 3-4 minutes, until soft and translucent, shifting occasionally. Add the chicken and the curry spice (to taste). Fry for 4-5 minutes until the chicken is browned and fragrant, shifting occasionally. FRAGRANT KEEMA: When the chicken is browned, add the cooked chopped tomato, 200ml of water, the chicken stock, and some seasoning to the pan. Mix until fully combined. Reduce the heat and leave to simmer for 15-20 minutes, stirring occasionally. In the final 3-5 minutes, add the halved green beans. On completion, most of the water from the curry should be evaporated.

What should be prepared from my kitchen to make Chicken Keema-style Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Grater (optional), Blender (optional)

Chicken Keema-style Curry

A simple yet super tasty chicken curry! Chicken fillets are spiced and cooked until succulent and juicy, all whilst swimming in a rich tomato-based sauce dotted with crunchy green beans. As if this wasn’t delicious enough, it is served over a bed of tender cauliflower rice and is sided with crisp poppadoms.

Chicken Keema-style Curry

with poppadoms, cauliflower & green beans

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Cauliflower Florets
Chicken
Chicken Stock
Cooked Chopped Tomato
Curry Spice
Free-range Chicken Mini Fillets
Fresh Coriander
Green Beans
Onion
Poppadoms

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Grater (optional)
Blender (optional)

Serves 1

LET’S START!
Place a deep pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry 3-4 minutes, until soft and translucent, shifting occasionally. Add the chicken and the curry spice (to taste). Fry for 4-5 minutes until the chicken is browned and fragrant, shifting occasionally.
FRAGRANT KEEMA
When the chicken is browned, add the cooked chopped tomato, 100ml of water, the chicken stock, and some seasoning to the pan. Mix until fully combined. Reduce the heat and leave to simmer for 15-20 minutes, stirring occasionally. In the final 3-5 minutes, add the halved green beans. On completion, most of the water from the curry should be evaporated.
CAULI RICE
Grate the cauliflower florets using the medium-sized holes on a grater. Alternatively, use a blender or chop the cauliflower very finely with a knife. On completion, the cauliflower should look like rice. Transfer the cauli rice to a clean tea towel and squeeze out as much liquid as possible. Place a pan over a medium heat with a drizzle of oil. When hot, add the cauli rice and fry for 5-8 minutes until soft, shifting occasionally. Remove from the pan and season to taste.
CRISPY POPPADOMS
When the curry has 5 minutes remaining, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Drain on paper towel.
KEEMA CURRY MAGIC!
Plate up the cauliflower rice and side with the flavourful keema-style curry. Serve with the crispy poppadoms and sprinkle over the chopped coriander. A hug in a bowl!

Onion - 1
Free-range Chicken Mini Fillets - 150g
Curry Spice - 15ml
Cooked Chopped Tomato - 100g
Chicken Stock - 5ml
Green Beans - 80g
Cauliflower Florets - 200g
Poppadoms - 2
Fresh Coriander - 4g

Download the Recipe

Serves 2

LET’S START!
Place a deep pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry 3-4 minutes, until soft and translucent, shifting occasionally. Add the chicken and the curry spice (to taste). Fry for 4-5 minutes until the chicken is browned and fragrant, shifting occasionally.
FRAGRANT KEEMA
When the chicken is browned, add the cooked chopped tomato, 200ml of water, the chicken stock, and some seasoning to the pan. Mix until fully combined. Reduce the heat and leave to simmer for 15-20 minutes, stirring occasionally. In the final 3-5 minutes, add the halved green beans. On completion, most of the water from the curry should be evaporated.
CAULI RICE
Grate the cauliflower florets using the medium-sized holes on a grater. Alternatively, use a blender or chop the cauliflower very finely with a knife. On completion, the cauliflower should look like rice. Transfer the cauli rice to a clean tea towel and squeeze out as much liquid as possible. Place a pan over a medium heat with a drizzle of oil. When hot, add the cauli rice and fry for 5-8 minutes until soft, shifting occasionally. Remove from the pan and season to taste.
CRISPY POPPADOMS
When the curry has 5 minutes remaining, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Drain on paper towel.
KEEMA CURRY MAGIC!
Plate up the cauliflower rice and side with the flavourful keema-style curry. Serve with the crispy poppadoms and sprinkle over the chopped coriander. A hug in a bowl!

Onion - 1
Free-range Chicken Mini Fillets - 300g
Curry Spice - 30ml
Cooked Chopped Tomato - 200g
Chicken Stock - 10ml
Green Beans - 160g
Cauliflower Florets - 400g
Poppadoms - 4
Fresh Coriander - 8g

Download the Recipe

Serves 3

LET’S START!
Place a deep pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry 3-4 minutes, until soft and translucent, shifting occasionally. Add the chicken and the curry spice (to taste). Fry for 4-5 minutes until the chicken is browned and fragrant, shifting occasionally.
FRAGRANT KEEMA
When the chicken is browned, add the cooked chopped tomato, 300ml of water, the chicken stock, and some seasoning to the pan. Mix until fully combined. Reduce the heat and leave to simmer for 15-20 minutes, stirring occasionally. In the final 3-5 minutes, add the halved green beans. On completion, most of the water from the curry should be evaporated.
CAULI RICE
Grate the cauliflower florets using the medium-sized holes on a grater. Alternatively, use a blender or chop the cauliflower very finely with a knife. On completion, the cauliflower should look like rice. Transfer the cauli rice to a clean tea towel and squeeze out as much liquid as possible. Place a pan over a medium heat with a drizzle of oil. When hot, add the cauli rice and fry for 5-8 minutes until soft, shifting occasionally. Remove from the pan and season to taste.
CRISPY POPPADOMS
When the curry has 5 minutes remaining, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Drain on paper towel.
KEEMA CURRY MAGIC!
Plate up the cauliflower rice and side with the flavourful keema-style curry. Serve with the crispy poppadoms and sprinkle over the chopped coriander. A hug in a bowl!

Onion - 1
Free-range Chicken Mini Fillets - 450g
Curry Spice - 45ml
Cooked Chopped Tomato - 300g
Chicken Stock - 15ml
Green Beans - 240g
Cauliflower Florets - 600g
Poppadoms - 6
Fresh Coriander - 12g

Download the Recipe

Serves 4

LET’S START!
Place a deep pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry 3-4 minutes, until soft and translucent, shifting occasionally. Add the chicken and the curry spice (to taste). Fry for 4-5 minutes until the chicken is browned and fragrant, shifting occasionally.
FRAGRANT KEEMA
When the chicken is browned, add the cooked chopped tomato, 400ml of water, the chicken stock, and some seasoning to the pan. Mix until fully combined. Reduce the heat and leave to simmer for 15-20 minutes, stirring occasionally. In the final 3-5 minutes, add the halved green beans. On completion, most of the water from the curry should be evaporated.
CAULI RICE
Grate the cauliflower florets using the medium-sized holes on a grater. Alternatively, use a blender or chop the cauliflower very finely with a knife. On completion, the cauliflower should look like rice. Transfer the cauli rice to a clean tea towel and squeeze out as much liquid as possible. Place a pan over a medium heat with a drizzle of oil. When hot, add the cauli rice and fry for 5-8 minutes until soft, shifting occasionally. Remove from the pan and season to taste.
CRISPY POPPADOMS
When the curry has 5 minutes remaining, return the pan to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Drain on paper towel.
KEEMA CURRY MAGIC!
Plate up the cauliflower rice and side with the flavourful keema-style curry. Serve with the crispy poppadoms and sprinkle over the chopped coriander. A hug in a bowl!