Chicken keema matar

Name: Chicken keema matar
Cook time: 30 min
Yield: 4

with spiced cashew rice, minted yoghurt and garlic naan

Ready in around 30 mins

RECIPE FACT:

Keema matar (English: "peas and mince"), also known as Qeema matar, is a dish from the Indian subcontinent associated with the Mughals.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

PREHEAT THE OVEN TO 200⁰C (FAN BAKE)
1. TO PREPARE THE VEGETABLES:

Slice the silverbeet into ½ cm strips discarding the stalks and set aside. Peel and trim both ends of the carrots then grate.
2. TO COOK THE CASHEW SPICED RICE:

Open the bag of spiced rice breaking up any clumps by squeezing the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot empty the bag of rice and ½ the cashew nuts and nigella seeds and season with salt and pepper. Cook for 2-3 mins until hot then remove from the pan and keep warm until serving.
3. TO HEAT THE NAANS:

Line an oven tray with baking paper. Place the garlic naans onto the tray and warm in the oven for 4-5 mins. Remove from the oven, slice each naan into quarters and season with a little salt.
4. TO COOK THE KEEMA MINCE:

Place the frying pan back over a medium-high heat with a drizzle oil. Once hot add the free-range chicken mince, season with salt and pepper and cook for 5 mins, breaking up any large clumps with a wooden spoon. Add the grated carrot and cook for 2-3 mins until softened. Then add the keema sauce, silverbeet, peas and cook for a further 2-3 mins until warmed through.
TO SERVE:

Divide the cashew spiced rice between plates. Top with keema chicken and a few dollops of minted yoghurt. Sprinkle the left over cashew nuts and nigella seeds. Serve with the garlic naan bread on the side.