Chicken Keema with Peas
Makes 2 servings

INGREDIENTS
320 g Chicken breast mince (Weighed raw.)
150 g Frozen peas
100 g Onion
200 g Chopped tomatoes, tinned
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
2 tsp, about 4 g Garam masala
1 tsp, about 2 g Ground turmeric
Half a teaspoon Chilli powder
8 g Rapeseed oil
A handful Fresh coriander
A squeeze Lemon juice

METHOD
1. Fry the chopped onion in the oil for eight minutes until brown at the edges, then add the garlic, ginger and the spices for a minute.
2. Add the mince, breaking it up with a spoon, and cook over a high heat for six minutes until there is no pink left and it starts to catch on the pan.
3. Add the tomatoes and simmer for ten minutes until the liquid has gone and the mince is coated rather than saucy.
4. Stir in the peas for three minutes, then the coriander and lemon.

Check ingredient packaging for allergen information.

RECIPE NOTES
Keema is usually lamb, at 12% fat. Chicken breast mince at 2.6% changes the number more than the taste once the spices are in.
Serves two as written. It also stuffs a wholemeal wrap for lunch the next day, which adds 170 kcal.

Full recipe: https://www.getfuel8.com/recipes/chicken-keema-peas
