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RECIPE
18 INGREDIENTS7 STEPS4HR 20MIN

Slow Cooker Indian Chicken Kheema with Peas

4.0
1 Ratings

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Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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This slow cooker Indian Chicken recipe is adapted from Skinnytaste Fast and Slow. The list of spices in any Indian recipe might seem intimidating at first, but once you’ve invested in your rack, these homey dishes are fairly easy to throw together.
4HR 20MIN
Total Time
20MIN
Active Time

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 Tbsp
Ghee
or Unsalted Butter
1
Onion , finely chopped
3 cloves
Garlic , minced
1 tsp
Grated  Fresh Ginger
3/4 cup
Tomato Sauce
1/4 cup
Chopped  Fresh Cilantro , divided
1
Jalapeño Pepper , deseeded, finely chopped
3/4 tsp
Ground Coriander
3/4 tsp
Ground Cumin
3/4 tsp
Chili Powder
3/4 tsp
Garam Masala
3/4 tsp
Ground Cinnamon
1/4 cup
Water

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Nutrition Per Serving

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CALORIES
240
FAT
11.8 g
PROTEIN
22.4 g
CARBS
12.1 g

Author's Notes

Kheema is traditionally made with lamb or chicken, but I'm sure this recipe would also taste great with pork or beef.

Cooking Instructions

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Step 1
In a large nonstick skillet, melt the Ghee (2 teaspoon) over medium heat. Add the Onion (1) stirring until golden, 6 to 8 minutes.
Step 2
Add the Garlic (3 clove) and Fresh Ginger (1 teaspoon) and cook until fragrant, 2 minutes.
Step 3
Add the Ground Chicken (1 pound) and Kosher Salt (1 teaspoon) and cook, breaking up the meat with a wooden spoon as it cooks, 5 to 6 minutes.
Step 4
Transfer to a slow cooker and add the Tomato Sauce (3/4 cup), Water (1/4 cup), Fresh Cilantro (2 tablespoon), and Jalapeño Pepper (1).
Step 5
Add in the Ground Coriander (3/4 teaspoon), Ground Cumin (3/4 teaspoon), Chili Powder (3/4 teaspoon), Garam Masala (3/4 teaspoon), Ground Turmeric (3/4 teaspoon), Ground Cinnamon (3/4 teaspoon), and Bay Leaf (1). Stir well.
Step 6
Cover and cook on high 3 to 4 hours (or low for 6 to 8 hours), adding the Frozen Green Peas (3/4 cup) during the last 30 minutes of cooking time.
Step 7
Discard the bay leaf, and add the remaining Fresh Cilantro (2 tablespoon) before serving.

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Nutrition Per Serving
Calories
240
% Daily Value*
Fat
11.8 g
15%
Saturated Fat
4.0 g
20%
Trans Fat
0.1 g
--
Cholesterol
104.1 mg
35%
Carbohydrates
12.1 g
4%
Fiber
3.1 g
11%
Sugars
4.7 g
--
Protein
22.4 g
45%
Sodium
739.7 mg
32%
Vitamin D
--
--
Calcium
46.3 mg
4%
Iron
2.3 mg
13%
Potassium
880.9 mg
19%
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