Spiced Chicken Keema Bowl Recipe

Indian cuisine · 488 calories

Spiced Chicken Keema Bowl recipe

About this recipe

Start your day with the comforting flavors of a Spiced Chicken Keema Bowl. This Indian breakfast dish combines tender minced chicken cooked with aromatic spices, forming a rich and hearty keema. Served atop a bed of fluffy steamed rice, it’s a breakfast that balances warmth and nutrition. Packed with 37g of protein, it fuels your muscles while the slow-digesting carbs in the rice provide lasting energy. The cooking process is a delightful experience as the spices bloom in the pan, filling your kitchen with enticing aromas. Ideal for those who love a satisfying, flavorful start to their mornings, this dish is easy to prepare and perfect for any day of the week.

Ingredients

  • 250 g Licious Chicken Keema (Mini Pack)
  • Pcs Bh Kande 1kg
  • - Tomato Ketchup
  • 100 g Garlic
  • loose Ginger
  • 250g Green Chilli
  • 20 g Turmeric Powder
  • - Red Chilli
  • 45 g Garam Masala
  • - Coriander Powder
  • 100 g Salt
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • - Carnation Condensed Milk
  • - Basra Date Syrup
  • 120G Alpenzu Clarified Butter, 120G
  • 300G Natco Flaked Almonds, 300G
  • 700G Natco Golden Raisins, 700G
  • 500G Organic Red Quinoa, 500G
  • 1 Kg Forest Whole Foods Ltd Organic Quinoa Flour
  • - Schwartz Saffron Jar
  • - Natco Cardamom Powder
  • 200Ml Top-Op Premium Rose Water 200ml

Instructions

  1. 1. Wash the rice thoroughly and soak it in water for 15 minutes.
  2. 2. Heat oil in a pan, add finely chopped onions, and sauté until golden brown.
  3. 3. Add minced garlic, ginger, and green chilies, and sauté for 2 minutes until aromatic.
  4. 4. Stir in finely chopped tomatoes, turmeric, red chili powder, coriander powder, and salt.
  5. 5. Cook the masala mixture until the tomatoes are soft and oil separates.
  6. 6. Add the chicken keema to the pan and cook on medium heat for 8-10 minutes, stirring occasionally.
  7. 7. Sprinkle garam masala and mix well, cooking for an additional 2 minutes.
  8. 8. Meanwhile, cook the soaked rice in boiling water until tender, then drain and keep warm.
  9. 9. Garnish the chicken keema with fresh coriander leaves.
  10. 10. Serve the spiced chicken keema hot over a bed of steamed rice for a filling breakfast.