Tomato Chicken Keema
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
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.
*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.