Zesty Chicken Keema With Rice Pancakes Recipe

Indian cuisine · 336 calories

About this recipe

Zesty Chicken Keema with Rice Pancakes is a delightful Indian breakfast that combines bold flavors and satisfying textures. The spiced chicken keema is rich and creamy with the addition of coconut milk, creating a savory filling that is both hearty and nourishing. Paired with crispy rice flour pancakes, this dish offers a well-rounded meal that balances protein, carbohydrates, and fiber. Cooking this recipe is a rewarding experience, as the aroma of spices fills your kitchen. It's perfect for a leisurely morning or a weekend treat to share with family. Packed with 34 grams of protein, this meal is designed to fuel your day and keep you energized.

Ingredients

  • 1 pack (250 g) Venkys Chicken Kheema
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • 100 g Garlic - Single Clove
  • loose Ginger
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 50 g Everest Cumin Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Finely chop the onion, tomato, garlic, ginger, green chilies, and fresh coriander leaves.
  2. 2. Heat oil in a pan and sauté the onions until golden brown, stirring occasionally.
  3. 3. Add minced garlic, ginger, and green chilies to the pan and cook for about 2 minutes until aromatic.
  4. 4. Mix in the chopped tomatoes and cook until they soften and form a thick base.
  5. 5. Add the minced chicken and stir well to coat it with the tomato mixture. Cook for 8-10 minutes until fully cooked.
  6. 6. Sprinkle turmeric powder, red chili powder, cumin powder, and salt into the chicken. Stir to combine and cook for 2 more minutes.
  7. 7. Pour coconut milk into the pan, stir, and simmer for 3-4 minutes to blend the flavors.
  8. 8. Remove the chicken keema from the heat and garnish with fresh coriander leaves.
  9. 9. In a mixing bowl, combine rice flour, water, and a pinch of salt to form a smooth pancake batter.
  10. 10. Heat a non-stick pan and lightly grease it with oil. Pour a ladleful of pancake batter onto the pan.
  11. 11. Spread the batter evenly to form a thin pancake and cook on medium heat until both sides are golden and crispy.
  12. 12. Repeat the process to make additional pancakes, using up all the batter.
  13. 13. Serve the zesty chicken keema alongside the crispy rice flour pancakes for a filling breakfast.