eCook Meal
Chicken Keema-style Curry
with poppadoms, cauliflower & green beans
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R220.83
for 4 servings · R55.21 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Curry Spice needs 60 mlChicken Masala 50 g R29.99 · whole pack (size can't be divided)R29.99
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Poppadoms needs 8Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Cauliflower Florets needs 800 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 1.14× packR65.13
Shopping
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Frequently Asked Questions
What is the preparation time for Chicken Keema-style Curry?
The preparation time for Chicken Keema-style Curry with poppadoms, cauliflower & green beans is between 25 and 40 minutes.
What is the total time required to make Chicken Keema-style Curry with poppadoms, cauliflower & green beans?
The total time required to make Chicken Keema-style Curry with poppadoms, cauliflower & green beans is between 30 and 45 minutes.
How many servings does Chicken Keema-style Curry provide?
4 servings
What are the main ingredients in Chicken Keema-style Curry?
Cauliflower Florets, Chicken, Chicken Stock, Curry Spice, Fresh Coriander, Green Beans, Onion, Poppadom, Tomato
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?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Chicken Keema-style Curry?
Cauliflower Florets, Chicken, Chicken Stock, Curry Spice, Fresh Coriander, Green Beans, Onion, Poppadom, Tomato
How many calories does Chicken Keema-style Curry have?
430 calories
How much fat content does Chicken Keema-style Curry have?
grams