Chicken Keema Curry

Serves 4
Preparation and cooking time 30 minutes


500g lean chicken mince
1 onion, finely chopped
3 garlic cloves, chopped
2.5 cm piece fresh root ginger, peeled and finely chopped
2 green chillies, finely chopped
1 teaspoon turmeric
1 teaspoon garam masala
1/2 can chopped tomatoes
300 ml chicken stock
fresh mint leaves to garnish


  • Fry the chicken and onion in a large saucepan for 5 minutes or until evenly browned, stirring to break up the meat.  Add the garlic, ginger, chillies and spices and fry for 2 minutes.  Keep stirring.
  • Add the tomatoes with their juice, and the stock. Bring to the boil, then cover and simmer for 20 minutes stirring occasionally.  Taste and season with a little salt if needed. 
  • Sprinkle with fresh mint leaves and serve immediately with wholemeal pitta bread or rice

Per 100g

Low fat, low saturates, low sugar, medium salt 

Per serving

Energy: 177 Kcals/746 Kjoules   Fat: 2.3g   Saturates: 0.6g Sugars: 3.7g   Salt:  1.3g 

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