Instant Pot Keema Matar Recipe (Ground Chicken Curry)
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
352 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Keema Matar Recipe (Ground Chicken Curry)
Description
Instant Pot Keema Matar Recipe (Ground Chicken Curry) uses ground chicken cooked with aromatic whole spices such as cinnamon, cumin seeds, bay leaf, and black peppercorns in ghee. The base includes sautéed onions, garlic, ginger, and green chili, followed by diced tomatoes and a mix of ground spices like coriander, garam masala, turmeric, and cayenne pepper. Pressure cooking in the Instant Pot softens the chicken and melds the flavors efficiently. After cooking, green peas, lemon juice, and optional mint are stirred in for freshness.
The texture is tender and moist, with a balanced blend of heat and warmth from the spices. The ginger-garlic paste and onion provide a savory base, while the lemon juice and herbs add a bright finish. The recipe includes instructions for a stovetop variation and suggests adjustments for different meats like lamb.
This curry is versatile for serving with basmati rice, flatbreads, or as a savory filling for sandwiches or pastries. The use of whole and ground spices alongside fresh ingredients offers an approachable yet flavorful curry suitable for home cooks.
Notes advise adjusting spice levels to taste, avoiding black peppercorns if undesired, extending cooking time for lamb or mutton, and drying excess moisture for keema used in puff pastry or sandwiches.
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 optional, leaves, Pudhina
- cilantro to garnish
Spices
- 2 teaspoon coriander powder dhaniya powder
- 1 teaspoon cayenne pepper use kashmiri chili powder to get the deep red color, or red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder aka Jeera powder
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon salt adjust to taste
Whole Spices
- 1 tick cassia cinnamon about 2 inch, aka Dalchini
- 1/2 teaspoon cumin seeds aka 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 spices according to your heat preference by varying green chilies and chili powder.
- If you dislike crunching on black peppercorns in the curry, omit them during cooking.
- When using lamb or mutton instead of chicken, increase pressure cooking time to 8 minutes for tenderness.
- For keema used as a filling in puff pastry or sandwiches, dry excess moisture by sautéing after pressure cooking.
- On stovetop, plan for extra cooking time (about 10 minutes) to ensure the ground meat is fully cooked.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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