The finished recipe. Chicken Keema with PeasIngredients 1 to 6. 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 gingerIngredients 7 to 12. 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 juiceStep 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.Step 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.Step 3. Add the tomatoes and simmer for ten minutes until the liquid has gone and the mince is coated rather than saucy.Step 4. Stir in the peas for three minutes, then the coriander and lemon.
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