Spiced Chicken Keema With Rice Pancakes Recipe

About this recipe

A flavorful and protein-packed breakfast featuring spiced chicken keema paired with crispy rice flour pancakes, perfect for a hearty start to your day.

Ingredients

• 500 g Chicken Whole
• 1 l Rice Bran Oil
• 100 g Tamarind
• - Fresh Tofu
• 125 g Honey Roasted Peanuts
• 1 bunch Bok Choy
• 10 pcs Prawns
• 50 g Canyon Greens White Sesame Seeds (Til)
• 100 g Chicken Masala
• 1 Kg R.C. Fish
• loose Ginger
• 80 g Soya Sauce
• - Chicken Breast

Instructions

1. 1. Finely chop the onion, tomato, garlic, ginger, green chili, and coriander leaves for the keema preparation.
2. 2. Heat oil in a pan and sauté the chopped onions until golden brown, about 5 minutes.
3. 3. Add garlic, ginger, and green chili, cooking until aromatic, for another 2 minutes.
4. 4. Stir in the chicken mince and cook on medium heat for 5-7 minutes until it turns opaque and starts releasing juices.
5. 5. Add turmeric powder, red chili powder, cumin powder, and salt, mixing well for even seasoning.
6. 6. Add chopped tomatoes and cook for another 5 minutes until they soften and blend into the mince.
7. 7. Finish with chopped coriander leaves, stirring well, and let the keema rest while you prepare the pancakes.
8. 8. In a mixing bowl, combine rice flour, water, and a pinch of salt to form a smooth batter.
9. 9. Heat a non-stick pan and pour a ladle of batter, spreading it thinly to form a pancake.
10. 10. Cook each pancake on medium heat for 2-3 minutes on each side until golden and crisp.
11. 11. Repeat the process to make more pancakes, ensuring they are evenly cooked and crispy.
12. 12. Serve the spiced chicken keema alongside the fresh rice pancakes for a delightful breakfast.