Low Fat Chicken Keema
Discover the perfect balance of flavor and health with this Low Fat Chicken Keema recipe—an irresistible Indian-inspired dish that's both satisfying and guilt-free. Made with lean ground chicken, aromatic spices like cumin, turmeric, and garam masala, and a hint of tangy lemon juice, this dish bursts with vibrant flavors while keeping the calories in check. A touch of low-fat yogurt ensures a creamy texture while maintaining its lightness, making it ideal for those seeking a nutritious meal without compromising taste. Ready in just 45 minutes, this keema is incredibly versatile; serve it with chapati, rice, or add it to baked potatoes for a wholesome twist. Perfect for busy weeknights, this healthy chicken keema will become a staple in your kitchen.
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Recipe Information
Ingredients
- 500 grams Lean ground chicken
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 2 pieces Green chilies, finely chopped
- 2 teaspoons Ginger-garlic paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 1 tablespoon Lemon juice
- 2 tablespoons Low-fat plain yogurt
- 1 tablespoon Olive oil
Instructions
Heat olive oil in a non-stick pan over medium heat.
Add chopped onions and sauté until they turn translucent, about 5 minutes.
Stir in the ginger-garlic paste and chopped green chilies, sauté for another 2 minutes until fragrant.
Add the ground chicken to the pan, breaking it up with a spoon, and cook until it turns white and starts browning, about 8-10 minutes.
Mix in ground cumin, ground coriander, turmeric powder, and red chili powder. Stir well to coat the chicken with spices.
Add the chopped tomato, salt, and low-fat yogurt. Stir to combine and allow the mixture to simmer for about 10 minutes until the chicken is cooked through and the flavors meld together.
Sprinkle garam masala and lemon juice over the keema, and stir well.
Cook for an additional 5 minutes until the keema is aromatic and slightly thickened.
Garnish with fresh coriander leaves.
Serve hot with chapati, rice, or enjoy as a topping for baked potatoes or whole-grain bread.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2783 mg | 121% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 12.4 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 218 mg | 17% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1968 mg | 42% | |
*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.
