Chicken Keema Curry

Name: Chicken Keema Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 tbsp plain flour; Freshly ground black pepper; 400 g skinless chicken thigh fillets, diced into bite-sized pieces; 2 tbsp vegetable (rapeseed) oil; 1 tbsp vegetable (rapeseed) oil; 1 onion, finely chopped; 3 cloves garlic, finely chopped, grated or crushed; 2.5 cm piece fresh root ginger, peeled and grated or finely chopped; 2 green chillies, deseeded and finely chopped; 1 tsp turmeric; 1 tsp garam masala; ½ x 400 g can chopped tomatoes; 300 ml reduced-salt chicken stock; 1 x 400 g can butter beans, drained and rinsed; 20 g fresh mint leaves, roughly torn; 600 g cooked brown rice

This fragrant chicken curry is packed with ginger, garlic and Indian spices for a delicious meal that's easy to prepare. Fresh herbs keep everything bright and balanced, making it a great heart friendly alternative to a takeaway that the whole family will enjoy.

Serves

Prep Time

Cook Time

1 of your 5-a-day

Low Saturated Fat

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Ingredients

Adjust servings before adding ingredients to your shopping list. Cooking times are a guide and may need to be adjusted if you change the serving size.

Chicken

2 tbsp plain flour
Freshly ground black pepper
400 g skinless chicken thigh fillets, diced into bite-sized pieces
2 tbsp vegetable (rapeseed) oil

Curry sauce

1 tbsp vegetable (rapeseed) oil
1 onion, finely chopped
3 cloves garlic, finely chopped, grated or crushed
2.5 cm piece fresh root ginger, peeled and grated or finely chopped
2 green chillies, deseeded and finely chopped
1 tsp turmeric
1 tsp garam masala
½ x 400 g can chopped tomatoes
300 ml reduced-salt chicken stock
1 x 400 g can butter beans, drained and rinsed

To serve

20 g fresh mint leaves, roughly torn
600 g cooked brown rice

Method

Follow the steps on page or open the guided cooking mode

Prepare the chicken. Season the flour with plenty of freshly ground black pepper. Add the chicken pieces and mix well to coat all the pieces.
Heat the oil in a large pan over a medium heat, add the chicken and cook until browned on all sides, then remove and set aside.
Prepare the curry
Add the tablespoon of oil to the same pan, add the onion and cook for 5 minutes until softened and starting to turn translucent.
Stir in the garlic, ginger, chillies, turmeric and garam masala and cook for 2 minutes, stirring continuously.
Add the tomatoes, stock, and browned chicken to the pan. Reduce to a simmer, cover and cook for 20 minutes, stirring occasionally.
Remove the lid, add the butter beans and simmer for another 10 minutes to allow the sauce to thicken and the beans to warm through. Taste and add more freshly ground black pepper if needed.
Scatter over the fresh mint leaves and serve immediately with wholegrain rice.

SMART notes & tips

Got some spinach to use up? Stir it through just before serving.
If you prefer, you can replace some of the chicken with lentils.

Nutrition per serving

Nutrient	Amount	% RI
Energy	2,081 kJ / 494 kcal	25%
Total Fat	12.0 g	17%
Saturated Fat	1.1 g	6%
Sugars	14.0 g	16%
Fibre	8.3 g	28%
Protein	34.0 g	68%
Salt	0.9 g	16%

%RI: Recommended Intake (RI) values are based on the daily needs of an average adult consuming 8400kJ/2000kcal. Fibre recommendations are based on the UK guideline intake of 30g fibre per day.

Ratings & Reviews

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