Slow Cooker Indian Chicken Kheema with Peas

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

9 g

Ghee

or Unsalted Butter

1

Onion , finely chopped

3 cloves

Garlic , minced

2 g

Grated Fresh Ginger

455 g

Ground Chicken

6 g

Kosher Salt

180 g

Tomato Sauce

4 g

Chopped Fresh Cilantro , divided

1

Jalapeño Pepper , deseeded, finely chopped

as needed

Ground Coriander

1 g

Ground Cumin

2 g

Chili Powder

2 g

Ground Turmeric

2 g

Garam Masala

2 g

Ground Cinnamon

1

Bay Leaf

80 g

Frozen Green Peas

60 mL

Water

Cooking Instructions

HIDE IMAGES

Step 1

In a large nonstick skillet, melt the Ghee (9 g) over medium heat. Add the Onion (1) stirring until golden, 6 to 8 minutes.

Step 2

Add the Garlic (3 cloves) and Fresh Ginger (2 g) and cook until fragrant, 2 minutes.

Step 3

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