Keema chicken bowls
Ready in around 15 mins
- Energy: 2350kj (562Kcal)
- Protein: 54g
- Carbohydrate: 49g
- Fat: 17g
- Contains: Milk, Tree nuts
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1. TO PREPARE THE VEGETABLES:
Peel and finely slice the red onions. Slice the capsicums into ½ cm strip. Roughly chop the coriander including the stalks and set aside. Open the bag of steamed turmeric rice, squeezing gently on the bag to break up any large clumps.
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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 onion and capsicum and cook for 4-5 mins stirring occasionally to create a char. Add the free-range chicken mince, season with salt and cook for 3-4 mins stirring occasionally. Add the keema sauce to the pan and cook for a further 1-2 mins. Remove from the pan and cover to keep warm.
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3. TO COOK THE TURMERIC PILAU RICE:
Place the pan back over a medium-high heat and add the turmeric rice and peas. Season with salt and cook for 1-2 mins until heated.
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TO SERVE:
Spoon turmeric pilau rice into bowls and top with keema chicken. Dollop with mint raita. Sprinkle over cashews and raisins and coriander. Mix together to eat.
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- 1 pack of free-range chicken mince
- 1 pack of steamed turmeric rice
- 1 pot of keema sauce
- 1 pot of mint raita
- 1 sachet of cashews and raisins
- 2 capsicums
- 1 pot of peas
- 2 red onions
- 1 bag of coriander
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