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Easy Chicken Keema Curry

Easy Chicken Keema Curry

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Servings 20

Ingredients

  • 5 tsp sunflower Oil
  • 1 kg Chicken breast breast, without skin, uncoated, stir-fried, other
  •  
    2.5 Onion mature, brown, raw
  •  
    7.5 clove Garlic fresh, raw
  • 2.5 tsp Ginger fresh, raw
  • 100 g Tomato puree
  • 50 g Curry paste other
  •  
    1 kg Tomato canned , boiled, drained
  • 2.5 tsp Sugar white, regular
  •  
    375 g Peas green, frozen, raw
  • 800 g canned chickpeas

Instructions
 

  • Heat oil in a large deep frying pan or pot over medium-high heat. Add chicken and cook 3–4 minutes until lightly browned. Remove to a plate.
  • Reduce heat to medium. Add onion and cook 4–5 minutes until soft. Add garlic and ginger and cook 30 seconds.
  • Stir in curry paste and tomato purée and cook 1 minute.
  • Add canned tomatoes (and a splash of water if needed). Stir, bring to a simmer, then return chicken to the pan.
  • Simmer 10–12 minutes, stirring occasionally, until chicken is cooked through and sauce thickens.
  • Stir in chickpeas, peas and sugar. Simmer 3–5 minutes until hot. Serve.
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