Spiced Chicken Keema With Masala Poha Recipe

Indian cuisine · 341 calories

About this recipe

Start your day with Spiced Chicken Keema with Masala Poha, a delicious Indian breakfast that combines the richness of spiced minced chicken with the light texture of poha. Perfectly seasoned with classic Indian spices like turmeric, coriander, and garam masala, this dish is both nutritious and satisfying. With 32g of protein per serving from the chicken keema, it’s an excellent choice to fuel your morning. The poha adds a gentle touch of carbohydrates to keep you energized, while its fiber content supports digestion. Cooking this dish is straightforward: prepare the keema with onions, tomatoes, and spices, then mix it with lightly sautéed poha to create a harmonious blend of flavors. Serve hot, garnished with fresh coriander, and enjoy the comforting taste and aroma. Whether for weekdays or a leisurely weekend breakfast, this recipe is sure to delight your taste buds and nourish your body.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 50 g Lilcoo Little Millet Poha – Organic Samai/Kutki/Sama Poha Protein Rich Travel Food For Babies & Toddlers
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Catch Super Garam Masala
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 200 ml Mustard Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the poha under running water until softened, then set aside in a bowl to drain.
  2. 2. Heat oil in a pan and sauté the finely chopped onions until golden brown.
  3. 3. Add the ginger-garlic paste and cook for 2 minutes until fragrant.
  4. 4. Stir in the minced chicken, breaking it apart, and cook until it turns white and is fully cooked.
  5. 5. Add the diced tomatoes, green chilies, turmeric, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the spices are well blended.
  6. 6. Sprinkle garam masala and mix well, letting the flavors combine for another 2 minutes.
  7. 7. In another pan, lightly sauté the drained poha with a pinch of turmeric and salt for 2-3 minutes.
  8. 8. Combine the spiced chicken keema with the poha, mixing gently to avoid breaking the poha.
  9. 9. Allow the dish to cook on low heat for 2 minutes to meld the flavors together.
  10. 10. Garnish with freshly chopped coriander leaves and serve hot.