Chicken Papaya And Green Bean Keema
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A flavorful Indian keema made with minced chicken, green papaya, and green beans, cooked in aromatic spices. The papaya tenderizes the meat and adds freshness, while the green beans make it hearty and nutritious.
Ingredients
- 2 tbsp vegetable oil
- 2 onions roughly chopped
- 2 frozen crushed ginger
- 2 fresh ginger peeled and grated
- 2 frozen crushed garlic
- 6 clove garlic crushed
- 100 g fine green beans cut into thirds
- 1 green chilli sliced
- 400 g minced/ground chicken
- 1 tsp ground turmeric
- 1/4 tsp chilli powder
- 1 tbsp garam masala
- 2 tsp ground cumin
- 400 g canned chopped tomatoes
- 2 papayas peeled, deseeded and roughly chopped
- 1 1/2 tsp salt
- 1 tsp sugar
- lemon juice squeeze
- fresh coriander/cilantro chopped, to garnish
Nutrition (per serving, estimated)
Estimated based off 13 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 548 mg
- Iron: 6.93 mg
- Magnesium: 114 mg
- Phosphorus: 600 mg
- Potassium: 1740 mg
- Zinc: 5.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp vegetable oil
- 2 frozen crushed ginger
- 2 frozen crushed garlic
- 400 g minced/ground chicken
- 1 tsp ground turmeric
- 1/4 tsp chilli powder
- 1 tbsp garam masala
- 2 tsp ground cumin
- 400 g canned chopped tomatoes
- 1 1/2 tsp salt
- 1 tsp sugar
Prepare
- 2 onions, roughly chopped
- 2 fresh ginger, peeled and grated
- Crush 6 clove garlic
- 100 g fine green beans, cut into thirds
- Slice 1 green chilli
- 2 papayas, peeled, deseeded and roughly chopped
- lemon juice, squeeze
- fresh coriander/cilantro, chopped, to garnish
Let's Cook
-
Step 1.
Heat the vegetable oil in a large frying pan over medium heat. Add the roughly chopped onions, crushed ginger, and crushed garlic. Cook, stirring continuously, for about 8 minutes until the onions are golden brown.
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Step 2.
Add the green beans (cut into thirds), sliced green chilli, and minced chicken to the pan. Cook, stirring continuously, for 3 minutes until the chicken is browned. Then add the ground turmeric, chilli powder, garam masala, and ground cumin. Cook, stirring continuously, for another 2 minutes.
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Step 3.
Pour in the canned chopped tomatoes and 400ml (about 1.5 cups) of water. Stir to combine. Bring the mixture to a bubbling simmer, then reduce the heat and let it cook for 5–8 minutes. The curry is ready when the oil rises to the surface and forms a golden ring around the edge of the pan.
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Step 4.
Add the roughly chopped papayas to the pan and stir. Season with salt, sugar, and a squeeze of lemon juice to taste. Finally, stir through the chopped fresh coriander. Spoon the keema into serving bowls and serve hot.