Chicken Keema matar is one of the most popular dishes served at almost every other restaurant in India and across South-east Asia. They all share one thing in common – the intensely flavourful base sauce made with onions, garlic, tomato, and the aromatic spices of India.
- 500g Lewis Of Sunningdale Minced Chicken
- 1 large onion, finely chopped
- 2 garlic cloves, chopped
- 3cm block of ginger, grated
- 2 green chillies
- 3 tbsp oil
- 2 tbsp garam masala
- 2 tsp turmeric
- 1/2 a can plum tomatoes (chopped finely)
- 2 tbsp of natural yogurt
- 200g frozen peas
- chopped coriander
Heat the oil in a large frying pan and combine the chopped the onion, garlic, ginger and chillies until it becomes fragrant. Add the minced chicken and fry further until it begins to brown.
Add the garam masala and turmeric and fry for 1 min.
Add the chopped tomatoes and bring to a simmer, cook for 5 min, then stir in the yogurt. Season with salt and pepper to taste.
Add a splash of water if you need to, then let the mixture cook the mixture for 30 mins - adding the frozen peas 5 mins before the end.
Garnish with the chopped coriander and serve with Naan bread or poppadums, chutney and some more yogurt.