Indian Ground Chicken with Peas
Savor the comforting flavors of Indian Ground Chicken with Peas, a quick and flavorful one-pan meal that's perfect for busy weeknights. This hearty dish combines tender ground chicken with vibrant green peas in a spiced tomato-based sauce infused with the rich aromas of cumin, garam masala, and fresh garlic and ginger. With just 15 minutes of prep time, this delicious recipe strikes a perfect balance of warmth and zest, featuring ingredients like ground coriander, turmeric, and a hint of optional green chili for a customizable kick. Serve it over steamed basmati rice, pair it with soft naan, or enjoy it on its own for a protein-packed, gluten-free delight. Bursting with bold Indian spices and ready in under 40 minutes, this comforting classic is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams ground chicken
- 1 cup frozen or fresh green peas
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1 small green chili, finely chopped (optional)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 teaspoons ground coriander
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 0.5 cup water
- 2 tablespoons cilantro, chopped (for garnish)
Instructions
Heat a large skillet or pan over medium heat and add the vegetable oil.
Once the oil is hot, add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onions and sauté for 5-7 minutes until they become golden brown.
Stir in the grated ginger, minced garlic, and chopped green chili (if using). Cook for 1 minute until aromatic.
Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they break down and form a thick sauce.
Sprinkle the turmeric powder, ground coriander, red chili powder, and salt over the mixture. Stir well to combine the spices with the tomato base.
Add the ground chicken to the pan and break it up with a spoon or spatula. Cook for 5-6 minutes, stirring frequently, until the chicken is browned and cooked through.
Pour in the water and bring the mixture to a simmer. Lower the heat, cover the pan, and let it cook for 8-10 minutes to allow the flavors to meld.
Stir in the peas and cook for another 2-3 minutes until they are heated through.
Finish by mixing in the garam masala and garnishing with the chopped cilantro.
Serve hot with steamed rice, naan, or enjoy as a standalone dish.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 25.1 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4350 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
