Instant Pot Keema Matar Recipe (Ground Chicken Curry)
User Reviews
4.8
117 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
352 kcal
-
Course
Main Course
-
Cuisine
Indian
Instant Pot Keema Matar Recipe (Ground Chicken Curry)
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Instant Pot Keema Matar (Ground Chicken Curry) cooked with onions, tomatoes, ginger, garlic and wonderful whole spices. A quick and delicious dinner for weeknights.
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Ingredients
- 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
Spices
- 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
Whole Spices
- 1 tick cinnamon (Dalchini) about 2 inch
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 teaspoon black peppercorns (optional)
- 1 Bay leaf (Tej Patta)
Instructions
- Start the pressure cooker in SAUTE mode and heat ghee in it. Add all the whole spices and saute them for 30 seconds.
- Add onions, ginger, garlic, green chilies and saute for 3 minutes until the raw smell is gone and the onions start to turn golden brown.
- Add tomatoes and spices. Saute for 2 minutes.
- Add ground chicken and water. Mix chicken well with the other ingredients. This is important, so the chicken does not form lumps. Also make sure to scrape anything stuck at the bottom of the pot.
- Press Cancel and close the lid with vent in sealing position.
- Cook on MANUAL or pressure cook mode at high pressure for 5 minutes.
- When the instant pot beeps, do a 10 minute NPR, which means release the pressure manually 10 minutes after the beep.
- Add the green peas, lemon juice, mint and cilantro leaves and mix well. If any lumps are formed, mash them with the spatula. Cook for a minute on SAUTE mode, so the peas are cooked through.
- Garnish with cilantro and serve hot with naan or dinner rolls (toast them with a little butter).
Notes
- Adjust spice to your taste. To make this spicier, add more green chilies and red chili powder.
- Skip the black peppercorns if you don't like crunching into them while having a curry.
- You can use minced meat or ground meat for this recipe.
- If making this with lamb or mutton, increase the pressure cooking time to 8 minutes.
- Stovetop variation: Follow the same steps, allow extra 10 minutes for the chicken to cook in the pan.
- Using keema for puff pastry or sandwiches: After cooking, change to saute mode and dry the moisture in the keema.
Nutrition Information
Show Details
Serving
279g
Calories
352kcal
(18%)
Carbohydrates
11.86g
(4%)
Protein
23.78g
(48%)
Fat
23.44g
(36%)
Saturated Fat
8.63g
(43%)
Trans Fat
0.34g
Cholesterol
100mg
(33%)
Sodium
729mg
(30%)
Potassium
503mg
(14%)
Fiber
3.3g
(13%)
Sugar
4.27g
(9%)
Vitamin A
2850IU
(57%)
Vitamin C
46.2mg
(51%)
Calcium
60mg
(6%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 279g | |
| Calories | 352kcal | 18% |
| Carbohydrates | 11.86g | 4% |
| Protein | 23.78g | 48% |
| Fat | 23.44g | 36% |
| Saturated Fat | 8.63g | 43% |
| Trans Fat | 0.34g | 17% |
| Cholesterol | 100mg | 33% |
| Sodium | 729mg | 30% |
| Potassium | 503mg | 11% |
| Fiber | 3.3g | 13% |
| Sugar | 4.27g | 9% |
| Vitamin A | 2850IU | 57% |
| Vitamin C | 46.2mg | 51% |
| Calcium | 60mg | 6% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
117 reviews
Excellent
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