A MEAL YOU CAN MAKE

Chicken keema with peas

Spiced chicken mince and peas in a spoonable tomato sauce.

About 43 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

• 350g Chicken mince
• 150g Frozen peas
• 150g Onion, finely diced
• 300g Tinned tomatoes
• 10g Ginger, grated
• 10g Garlic, minced
• 15ml Rapeseed oil
• 1 tsp Ground cumin
• 1 tsp Garam masala
• 100ml Water
• 2 whole Chapati, ready-made

Allergens: Wheat/gluten in chapati; check labels. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

The method

1. Get everything ready

   Chop the onion, garlic and ginger before handling the sealed 350g chicken mince. Measure the peas, tomatoes, spices and water. Wash hands after touching raw meat.

2. Warm the bread

   Warm 2 whole chapati (ready-made) in the dry pan according to its packet; wrap on a plate.

3. Brown the mince

   Heat 15ml rapeseed oil over medium heat. Soften 150g onion (finely diced) for 5 minutes, then add chicken mince. Break up lumps with a spatula while stirring. Add garlic, ginger and 1 tsp ground cumin near the end.

4. Cook the keema

   Stir in 300g tinned tomatoes, 100ml water, 150g frozen peas and 1 tsp garam masala. Bring to a simmer and cook gently, partially covered. Stir occasionally, pausing other hands-on work first. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

   Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

5. Check and serve

   Confirm the mince is cooked throughout with no cold clumps. Serve with chapati.

   Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

6. Make the kitchen ready again

   Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

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