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Keema chicken bowls

with turmeric pilau rice and raita

Ready in around 15 mins

RECIPE FACT:
Did you know, keema is the Indian word for minced meat?
Nutritional Info:
  • Energy: 2350kj (562Kcal)
  • Protein: 54g
  • Carbohydrate: 49g
  • Fat: 17g
  • Contains: Milk, Tree nuts
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 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.

  • 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.

  • 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.

  • 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.

Ingredients In your box:
  • 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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