Our quick and easy chicken keema is simple to make and perfect for busy weeknights. We use a few cheats to get it on the table fast.
Why We Love Making Chicken Keema for Dinner
Quick and healthy – using chicken mince instead of lamb keeps this dish lower in fat and, with minimal prep, it’s a speedy option that can count towards your 5-a-day when you add veg.
Super tasty – ready-made Jalfrezi curry paste adds loads of flavour quickly. Swap to a milder or hotter paste to suit your taste.
Great for freezing – this recipe is ideal to double up and freeze half for another meal.
Chicken Keema Recipe
Serves – 4
Prep Time – 5 minutes
Cook Time – approx 25 minutes
Total Time – 30 minutes
Equipment Needed
- Tablespoon
- Measuring cup or teacup
- Skillet or large saucepan with lid
- Cooking spoon
- Chopping board and vegetable knife
Chicken Keema Ingredients
You only need a handful of ingredients to make this speedy weeknight curry
- 1 tbsp olive oil
- 1 onion, diced
- 3 tbsp curry paste (we use Jalfrezi)
- 500g chicken mince
- 400g passata
- 1 cup frozen peas
- Pinch salt
How to Make Chicken Keema
This chicken keema is quick and simple to prepare—ideal for busy evenings.
Step One – Fry the onions
- Heat the olive oil in a saucepan over medium heat. Add the diced onion and a pinch of salt, then fry for about 5 minutes until softened.
Step Two – Add the curry paste
- Stir in the curry paste and fry for a couple of minutes to release its flavours.
Step Three – Add the chicken mince
- Add the chicken mince and fry for about 5 minutes, breaking it up and browning it so it absorbs the curry paste.
Step Four – Add the passata and peas, then simmer
- Pour in the passata and add the frozen peas. Stir to combine.
- Bring to the boil, then reduce the heat and simmer uncovered for 15–20 minutes, or until the chicken is cooked through and the sauce thickens.
Step Five – Serve
- Serve the chicken keema with your favourite sides: rice, naan, chapati or other accompaniments.
What to Serve with Chicken Keema
This keema pairs well with boiled basmati rice, naan or chapatis. It’s also tasty with chunky chips, tucked into a baked potato, or spooned over mashed potatoes to make a curry-style cottage pie.
Recipe Tips and Ingredient Swaps
Adapt this recipe to suit your pantry and taste—here are some ideas.
Swap the meat – use turkey, lamb, pork or beef mince if you prefer.
Add more veg – stir in bell peppers, courgettes, baby potatoes, aubergine or okra for extra bulk and nutrients.
Turn up the heat – use a spicier paste or spice mix like vindaloo to make it hotter.
Love Your Leftovers
How to store, reheat and repurpose leftover keema.
How to Store Leftovers
Cool leftover keema quickly (within an hour) and store in an airtight container in the fridge for up to 24 hours. For longer storage, freeze in a suitable container for up to 3 months and defrost thoroughly before reheating.
How to Reheat
Stovetop: warm the keema in a pan with a lid on, heat slowly until it comes to a boil and stir frequently; ensure it reaches at least 75°C. Microwave: place in a microwave-safe container, cover, heat on high for 2–3 minutes, stir, and continue until piping hot throughout.
Using Up Leftovers
- Stir leftover keema through cooked rice with a handful of peas for a quick “dirty rice” style dish, and top with flaked almonds for texture.
- Use keema to top flatbreads, or stuff it into baked potatoes, and serve with a simple salad or chutney.
Need Some New Family Meal Ideas?
Browse meal-planning ideas and easy family recipes to find more weeknight-friendly dinners your household will enjoy.
Chicken Keema Recipe
Serves 4
5 minutes
25 minutes
30 minutes
A quick and easy chicken keema recipe that’s perfect for busy weeknights.
Ingredients
- 1 tbsp olive oil
- 1 onion – diced
- 3 tbsp curry paste – we use Jalfrezi
- 500g chicken mince
- 400g passata
- 1 cup frozen peas
- Pinch salt
Instructions
- Add the olive oil to a saucepan over medium heat. Tip in the onions, add a pinch of salt, and fry for 5 minutes.
- Stir in the curry paste and fry for a couple of minutes.
- Add the chicken mince and fry for 5 minutes to brown and coat it in the paste.
- Add the passata and frozen peas, bring to the boil, then reduce heat and simmer uncovered for 15–20 minutes until cooked through and the sauce thickens.
- Serve with your favourite sides.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 321
Total Fat: 17g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 12g
Cholesterol: 134mg
Sodium: 419mg
Carbohydrates: 11g
Fiber: 2g
Sugar: 3g
Protein: 32g
Nutritional content is a guide only and will vary depending on ingredients and measurements. Calculate your own values if you have dietary requirements.
Find more meal ideas and easy recipes to try.
More Quick Curry Recipes to Make
- Quick Chicken Curry
- Chickpea Curry
- Mixed Vegetable Curry