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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 372.9
  • Total Fat: 26.4 g
  • Cholesterol: 64.1 mg
  • Sodium: 494.2 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 3.2 g
  • Protein: 18.5 g

View full nutritional breakdown of Tomato Chicken Keema calories by ingredient
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Tomato Chicken Keema

Submitted by: SILVERDREAMS786

Introduction

Tomato Chicken Keema is a dish that I created during a phase where I was learning to cook indian food for my hubby. This is a wonderful, spicy treat. The tomatoes cook into the curry to make a great gravy. This is my family's favorite dish.

Side dishes are not necessary with this dish. It has a little bit of everything you need in it.

I used ground chicken in the recipe, but you can use ground turkey too if chicken is hard to find. You can also use a pound of boneless skinless chicken breasts, cut into cubes. If you have any questions about how to make it more/less spicy, feel free to e-mail me.

1 serving is approximately 3/4 cup
Tomato Chicken Keema is a dish that I created during a phase where I was learning to cook indian food for my hubby. This is a wonderful, spicy treat. The tomatoes cook into the curry to make a great gravy. This is my family's favorite dish.

Side dishes are not necessary with this dish. It has a little bit of everything you need in it.

I used ground chicken in the recipe, but you can use ground turkey too if chicken is hard to find. You can also use a pound of boneless skinless chicken breasts, cut into cubes. If you have any questions about how to make it more/less spicy, feel free to e-mail me.

1 serving is approximately 3/4 cup

Number of Servings: 6

Ingredients

    1 lb ground chicken
    1/2 c canola oil
    8 roma tomatoes finely diced
    *Note - 1 can petite diced tomatoes in lieu of fresh tomatoes. Saves time! Tastes great!! Try to use unsalted kind, if possible.*
    lemon juice to taste (about 1 fresh lemon)
    2 tbsp curry powder
    1/3 tsp turmeric
    salt to taste
    1/2 Tbsp cumin seeds
    5 long green chillies, thinly sliced into circles
    1 tbsp ground ginger
    2 tbsp crushed garlic
    2 med onions, sliced
    3/4 c plain fat free yogurt
    1/3 bunch cilantro chopped, with stems

Directions

Begin by slicing the onion into thin strips, and saute in oil until just browned.

*Tip - You may also add potatoes half-way through this step if you like, but make sure to add it into your nutrition counter. 1/4 or 1/6 each potato, and cut into 1/8th inch slices. Peel or not is your choice.

Add chicken, ginger, garlic, curry powder, turmeric, cumin, and salt. Stir-fry until chicken is minced and cooked.

*Tip: If/when the spices start to stick to pot, it is okay to add tomatoes early.

Add tomatoes, lemon juice, yogurt, and green chilies. Stir-fry until well blended and oil rises to top of gravy. (*note: You may only see oil on sides of pot since this is a low-oil, thick gravy recipe.)

Top with cilantro, stir, and serve with hot roti breads.

*Tip: Use the rotis to scoop up the chicken.

Number of Servings: 6

Recipe submitted by SparkPeople user SILVERDREAMS786.






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