Keema chicken bowls

Name: Keema chicken bowls
Cook time: 15 min
Yield: 2

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:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Peel and finely slice the red onion. Slice the capsicum 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.