Healthy Chicken Keema with Brown Rice
A lean and flavorful chicken keema recipe, perfect for a healthy and satisfying meal. This version uses brown rice for added fiber and reduces the overall fat content compared to traditional recipes.
Prep Time
15 mins
Cook Time
30 mins
Difficulty
medium
Ingredients
- 1500 grams Ground Chicken
- 2200 grams Brown Rice
- 31 medium Onion (finely chopped)
- 42 tbsp Ginger-Garlic Paste
- 54 pieces Green Chilies (finely chopped)
- 61 medium Tomatoes (finely chopped)
- 71 tbsp Coriander Powder
- 80.5 tbsp Turmeric Powder
- 91 tsp Garam Masala
- 101 tsp Cumin Powder
- 110.5 tsp Chili Powder
- 122 tbsp Fresh Coriander Leaves (chopped)
- 131 tsp Salt
- 142 tbsp Vegetable Oil
- 15250 ml Water
Instructions
Rinse and cook brown rice according to package instructions.
Heat oil in a pan. Add onions and sauté until golden brown.
Add ginger-garlic paste and green chilies, sauté for a minute.
Add ground chicken and cook until browned, breaking it up with a spoon.
Stir in coriander powder, turmeric powder, garam masala, cumin powder, and chili powder. Cook for 2-3 minutes.
Add chopped tomatoes and salt. Cook until tomatoes soften.
Add water, bring to a simmer, and cook until the chicken is cooked through and the sauce has thickened.
Stir in fresh coriander leaves.
Serve hot with cooked brown rice.
Recipe Variations
- 1Add peas or other vegetables for extra nutrients.
- 2Use lean ground turkey or lamb instead of chicken.
- 3Adjust the spice level to your preference.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Serve with a side salad for a complete and healthy meal.