Instant Pot Keema Matar Recipe (Ground Chicken Curry)
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Piping Pot Curry · by Meeta Arora★ 4.8 (38)

Instant Pot Keema Matar Recipe (Ground Chicken Curry)

NUTRITION · PER SERVING25M COOK
CAL 14%·PRO 44%
CARBS 11G16% OF CAL
3G FIBER0G ADDED0G INTRINSIC4G OTHER5G TOTAL SUGAR
FAT 17G55% OF CAL
7G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick ground chicken curry made in the Instant Pot with tomatoes, peas, and warming spices like garam masala and cumin. Tender and fragrant, ready for weeknight dinners.

mainindiancurrychickengluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 lb Ground Chicken
  • 2 tablespoon Ghee or Oil
  • 1 tablespoon Garlic (paste)
  • 1 tablespoon Ginger (paste)
  • 1 Green Chili Pepper (diced )
  • 1 Onion (large, diced)
  • 2 Tomato (medium, diced )
  • 1/4 cup Water
  • 1/2 cup Green peas
  • 1 tablespoon Lemon juice
  • Mint leaves (Pudhina) ((optional))
  • Cilantro (to garnish )
  • 2 teaspoon Coriander powder (Dhaniya powder)
  • 1 teaspoon Cayenne or Red Chili powder ((use kashmiri chili powder to get the deep red color))
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon Ground Cumin (Jeera powder)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Salt (adjust to taste )
  • 1 stick Cinnamon (Dalchini) (about 2 inch)
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Black Peppercorns ((optional))
  • 1 Bay leaf (Tej Patta)
PREP
5M
SODIUM
687MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.