Toggle Nav
Back to Recipes

Keema chicken bowls

with red slaw and mint raita

Ready in around 15 mins

RECIPE FACT:
It might come as no surprise to know that beetroot can be used as a natural dye for everything from clothing to hair! Its vibrant colour signals it contains potent antioxidants which are great for our health.
Nutritional Info:
  • Energy: 2152kj (514Kcal)
  • Protein: 40g
  • Carbohydrate: 32g
  • Fat: 23g
  • Contains: Milk, Tree Nuts
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREAPRE THE RED QUINOA SLAW:

    Place the sliced red cabbage and beetroot into a salad bowl. Cut the radishes in half and finely slice into half rounds and add to the salad bowl. Roughly chop the coriander including the stalks and add half to the salad bowl with the white and red quinoa. Add half of the mint raita, season with salt and pepper and toss to combine.

  • 2. TO COOK THE KEEMA CHICKEN:

    Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the free-range chicken mince and season with salt. Cook for 3-4 mins stirring occasionally. Add the keema paste and cook for a further 2-3 mins.

  • TO SERVE:

    Spoon red quinoa slaw into bowls and top with keema chicken. Dollop with remaining mint raita. Sprinkle over cashews and raisins and remaining coriander.

Ingredients In your box:
  • 1 pack of free-range chicken mince
  • 1 pack of white and red quinoa
  • 1 pot of keema paste
  • 1 pot of mint raita
  • 1 sachet of cashews and raisins
  • 2 radishes
  • 1 bag of sliced red cabbage
  • 1 bag of beetroot
  • 1 bag of coriander

SHARE YOUR CREATION WITH US!

use the hashtag #woopnz to be featured