Slow Cooker Indian Chicken Kheema with Peas
This slow cooker Indian Chicken recipe is adapted from Skinnytaste Fast and Slow. Kheema is traditionally made with lamb or chicken, but I am sure this recipe would also taste great with pork or beef. I used coconut oil to make it dairy-free and added the spices to the pan right after the meat. I like it when they toast slightly – it unlocks their flavor. Plus, it was a good time in the recipe to measure and dump, since it takes a little while for the meat to brown. I also used coconut milk instead of tomatoes in this version since Charlie and I eliminated them during our diet this month. But I made it verbatim from the book once before and it’s fabulous both ways. Serve with cauliflower rice, mash, brown rice or roasted root veggies!
This slow cooker Indian Chicken recipe is adapted from Skinnytaste Fast and Slow. Kheema is traditionally made with lamb or chicken, but I am sure this recipe would also taste great with pork or beef. I used coconut oil to make it dairy-free and added the spices to the pan right after the meat. I like it when they toast slightly – it unlocks their flavor. Plus, it was a good time in the recipe to measure and dump, since it takes a little while for the meat to brown. I also used coconut milk instead of tomatoes in this version since Charlie and I eliminated them during our diet this month. But I made it verbatim from the book once before and it’s fabulous both ways. Serve with cauliflower rice, mash, brown rice or roasted root veggies!
- 1 medium onion finely chopped
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 3 garlic cloves minced
- 1 pound ground chicken
- 3/4 teaspoon chili powder
- 1 teaspoon grated fresh ginger
- 3/4 teaspoon ground coriander
- 3/4 cup frozen peas
- 1 leaf
- 3/4 teaspoon ground cumin
- 2 teaspoons ghee or unsalted butter
- 3/4 cup canned tomato sauce
- 4 tablespoons chopped fresh cilantro
- 1 fresh jalapeno seeded and finely chopped
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon garam masala
- Carbohydrate 8.15003190034262 g
- Cholesterol 97.52235955 mg
- Fat 9.60270369441217 g
- Fiber 2.61689941061746 g
- Protein 22.210520908873 g
- Saturated Fat 2.66503618342474 g
- Serving Size 1 1 Serving (200g)
- Sodium 645.775267999518 mg
- Sugar 5.53313248972517 g
- Trans Fat 0.885170843418274 g
- Calories 204 calories
Step-by-step
- In a large nonstick skillet, melt the ghee over medium heat.
- Add the onion and cook, stirring, until golden, 6 to 8 minutes.
- Add the garlic and ginger and cook until fragrant, 2 minutes.
- Add the ground chicken and salt and cook, breaking up the meat with a wooden spoon as it cooks, 5 to 6 minutes.
- Transfer to a slow cooker and add the tomato sauce, 1/4 cup water, 2 tablespoons of the cilantro, the jalapeno, coriander, cumin, chili powder, turmeric, garam masala, cinnamon, and bay leaf.
- Stir well.
- Cover and cook on high 3 to 4 hours or on low for 6 to 8 hours, adding the peas during the last 30 minutes of cooking time.
- Discard the bay leaf, add the remaining 2 tablespoons cilantro, and serve.
My Slow Cooker Kheema Adventure: A Weeknight Winner
As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant uphill battle. Between juggling work deadlines, school pick-ups, and keeping the house from descending into utter chaos, the thought of spending hours in the kitchen often feels overwhelming. That's why I've become a huge fan of slow cookers – they're my secret weapon for creating flavorful, comforting meals with minimal effort. This week, I decided to tackle a recipe I'd been eyeing for a while: Slow Cooker Indian Chicken Kheema with Peas.
The original recipe, adapted from a beloved cookbook, called for lamb, but I opted for chicken to keep things a little lighter. I also made a few personal tweaks to suit my family's tastes and dietary needs. Instead of using dairy-based ghee, I went with coconut oil – a healthier alternative that still imparted a lovely richness to the dish. I also decided to toast the spices in the pan before adding them to the slow cooker. This simple step dramatically enhanced the overall flavour, creating a deeper, more complex aroma that filled my kitchen with an irresistible fragrance.
What I love most about slow cooker recipes is the incredible convenience they offer. I simply browned the chicken, added all the ingredients to the slow cooker, and let it do its magic while I focused on other tasks. The slow cooking process yielded incredibly tender chicken, perfectly infused with aromatic spices. The peas added a delightful sweetness and a pop of vibrant color. The end result? A hearty, satisfying meal that was ready and waiting when my family came home, hungry and ready to eat. Honestly, the time saved was priceless, allowing me to focus on the important things rather than stressing about dinner. The whole process felt remarkably stress-free and this added a lovely dimension to the meal itself!
This Slow Cooker Indian Chicken Kheema with Peas recipe is a new staple in our home. It's easy to adapt to your preferences; feel free to substitute different proteins or vegetables to suit your taste. Serve it with rice, naan bread, or even a simple salad for a complete meal that's both delicious and satisfying. I find it is especially perfect on a busy day because this recipe truly takes the stress out of meal preparation while producing an exceptionally flavourful and enjoyable dish.
Tips and Variations:
- Spice it up! Adjust the amount of chili powder to your liking for a spicier or milder dish.
- Add more veggies! Feel free to add other vegetables like carrots, potatoes, or spinach for extra nutrients and flavor.
- Make it a complete meal: Serve the kheema over rice, naan bread, or cauliflower rice.
- Prep ahead: You can prep all the ingredients in advance and store them in the refrigerator until you're ready to cook.
- Leftovers are great! This dish tastes even better the next day, making it a perfect meal prep option.
I encourage you to give this recipe a try. It’s a fantastic way to enjoy delicious, authentic flavors without spending hours in the kitchen. It truly is a weeknight winner, guaranteed to please the whole family. The ease and deliciousness of this dish make it a perfect example of how to balance a busy lifestyle with creating wholesome, enjoyable meals. Enjoy!
