Low Sodium Chicken Qeema
Experience the vibrant flavors of South Asia with this Low Sodium Chicken Qeema, a healthier twist on the classic dish. This recipe uses ground chicken, aromatic spices like cumin and garam masala, fresh herbs such as mint and cilantro, and a zesty hint of lemon juice for a flavorful yet heart-friendly meal. Perfect for anyone looking to reduce their sodium intake without compromising on taste, this qeema is simmered to perfection, allowing the spices and herbs to meld beautifully with the tender chicken. Ready in just under an hour, it’s an easy option for a weeknight dinner and pairs wonderfully with steamed rice, whole wheat naan, or a simple side salad. Packed with protein and bursting with bold flavors, this dish is sure to be a hit at your dining table.
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Recipe Information
Ingredients
- 500 grams ground chicken
- 1 large, finely chopped onion
- 2 medium, finely chopped tomatoes
- 1 inch piece, grated ginger
- 3 cloves, minced garlic
- 2 finely chopped green chilies
- 0.5 cup, finely chopped fresh cilantro
- 0.5 cup, finely chopped fresh mint
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup water
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pan over medium heat.
Add the cumin seeds and let them sputter for a few seconds until fragrant.
Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 2-3 minutes until the raw smell of garlic disappears.
Add the ground chicken to the pan and increase the heat to medium-high. Cook, breaking up the chicken with a spatula, until it is no longer pink and fully cooked, about 8-10 minutes.
Stir in the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and black pepper. Cook for 5-7 minutes until the tomatoes are soft and have blended well with the chicken.
Pour in the water, mix well, and cover the pan. Reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld together.
Uncover the pan and increase the heat to medium. Stir in the fresh cilantro, mint, and garam masala. Cook for an additional 3 minutes.
Finish with a tablespoon of lemon juice, giving the qeema a fresh and zesty touch.
Remove from heat and serve hot, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 379 mg | 16% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 18.4 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4121 mg | 88% | |
*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.
