Chicken Keema 1kg.

Chicken Keema is a useful ingredient for anyone who enjoys preparing flavourful meals at home. From traditional Nepali chicken keema curry to Indian keema matar, steamed momos, stuffed parathas, and chicken pasta, this versatile minced chicken can be used in many different ways.

For a simple meal, cook Chicken Keema with onions, tomatoes, ginger, garlic, and spices. Add green peas or other vegetables to create a more varied dish, then serve it with rice, roti, naan, or paratha.

Whether you are preparing a traditional family recipe or trying something new, Chicken Keema offers flexibility for everyday cooking. Explore the meat and poultry selection at Friday Supermarket Japan to find ingredients for your favourite home-cooked meals.

Why Choose Chicken Keema?

Chicken Keema is a versatile ingredient that makes it easy to prepare a wide variety of homemade meals. Its finely minced texture allows it to blend well with vegetables, herbs, spices, and sauces.

Easy to Cook: Minced chicken is convenient for many recipes, from everyday curries to quick pasta dishes.

Versatile Ingredient: Use Chicken Keema to prepare keema curry, chicken kebabs, momos, meatballs, stuffed parathas, burgers, and more.

Suitable for Different Cuisines: Create traditional Nepali and South Asian dishes or experiment with international recipes.

Pairs Well with Vegetables: Combine it with green peas, potatoes, tomatoes, spinach, or other vegetables to create different meals.

Great for Everyday Cooking: Chicken Keema offers plenty of meal possibilities for lunch, dinner, and family gatherings.

How to Store Chicken Keema

Proper storage is important for maintaining the quality and safety of chicken keema.

• Chilled product: Keep refrigerated according to the package instructions.
• Frozen product: Keep frozen at the temperature specified on the packaging.
• After opening: Follow the package instructions and use the product promptly.
• Thawing: Thaw frozen chicken in the refrigerator or using another safe method recommended by food-safety authorities.
• Avoid cross-contamination: Keep raw chicken and its juices away from cooked food, vegetables, and other ready-to-eat ingredients.
• Cooking: Cook thoroughly to an internal temperature of at least 74°C (165°F).
• Refreezing: Follow the product's instructions for refreezing and do not refreeze a product if the label prohibits it. 

Delicious Chicken Keema Recipes

You can include these recipes on the Friday Supermarket product page to give customers ideas for using Chicken Keema.

1.Nepali-Style Chicken Keema Curry

Preparation time: 10 minutes

Cooking time: Approximately 20–25 minute

Ingredients

• 500 g chicken keema 
• 2 medium onions, finely chopped 
• 2 medium tomatoes, chopped 
• 1 tablespoon ginger-garlic paste 
• 2 tablespoons cooking oil 
• 1 teaspoon cumin seeds 
• 1 teaspoon coriander powder 
• ½ teaspoon turmeric powder 
• ½–1 teaspoon red chilli powder, according to taste 
• ½ teaspoon garam masala 
• Salt to taste 
• Water as required 
• Fresh coriander leaves for garnish 

Cooking Method

1. Heat the oil in a pan over medium heat. 
2. Add cumin seeds and chopped onions. Cook until the onions soften. 
3. Add ginger-garlic paste and cook briefly. 
4. Add tomatoes, turmeric, coriander powder, chilli powder, and salt. Cook until the tomatoes soften. 
5. Add the chicken keema and break up any large clumps with a spoon. 
6. Stir well so that the meat mixes with the spices. 
7. Add a little water, cover the pan, and cook until the chicken is completely cooked. 
8. Stir in garam masala and cook briefly. 
9. Garnish with fresh coriander leaves. 

Serving suggestion: Serve hot with steamed rice, roti, chapati, or beaten rice.

Food safety: Cook minced chicken until its centre reaches at least 74°C (165°F).

2.Chicken Keema Matar

Chicken keema matar is a popular curry made with minced chicken and green peas. The sweetness of the peas balances the savoury flavour of the chicken.

Ingredients

• 500 g chicken keema 
• 1 cup green peas 
• 1 onion, chopped 
• 2 tomatoes, chopped 
• 1 tablespoon ginger-garlic paste 
• 2 tablespoons oil 
• ½ teaspoon turmeric powder 
• 1 teaspoon coriander powder 
• ½ teaspoon cumin powder 
• ½ teaspoon garam masala 
• Salt and chilli powder to taste 
• Water as required 

Cooking Method

1. Heat oil in a pan and cook the chopped onion until soft. 
2. Add ginger-garlic paste and stir. 
3. Add the tomatoes and spices, then cook until the mixture becomes soft. 
4. Add chicken keema and mix thoroughly. 
5. Add the green peas and a little water. 
6. Cover and cook until the chicken is fully cooked and the peas are tender. 
7. Adjust the seasoning and serve hot. 

Serving suggestion: Enjoy with rice, naan, roti, or paratha.

3.Chicken Keema Stuffed Paratha

Chicken keema stuffed paratha is a filling meal made with seasoned minced chicken wrapped in flatbread.

Ingredients

• 300 g chicken keema 
• 2 cups wheat flour 
• Water as needed to prepare the dough 
• 1 onion, finely chopped 
• 1 teaspoon ginger-garlic paste 
• ½ teaspoon cumin powder 
• ½ teaspoon coriander powder 
• Chopped coriander leaves 
• Salt and spices to taste 
• Oil or ghee for cooking 

Cooking Method

• Mix the wheat flour with water to prepare a soft dough. 
• In a pan, cook the onion, ginger-garlic paste, spices, and chicken keema. 
• Cook until the chicken is completely done and the filling is relatively dry. 
• Allow the filling to cool enough to handle. 
• Divide the dough into small balls and roll each into a circle. 
• Add the cooked filling and seal the dough. 
• Roll gently into a flatbread. 
• Cook on a hot pan with a little oil or ghee until both sides are cooked and lightly browned. 

Serving suggestion: Serve with yoghurt, pickle, or mint chutney.

4.Chicken Keema Momos

Chicken keema can be used to prepare a flavourful filling for homemade momos.

Ingredients

• 300 g chicken keema 
• Momo wrappers or homemade dough 
• 1 small onion, finely chopped 
• 1 tablespoon chopped spring onion 
• 1 teaspoon ginger-garlic paste 
• Salt and pepper to taste 
• A little soy sauce, if desired 

Cooking Method

1. Combine the chicken keema with onion, spring onion, ginger-garlic paste, salt, pepper, and optional soy sauce. 
2. Place a small amount of filling in each momo wrapper. 
3. Fold and seal the wrappers carefully. 
4. Steam until the filling is thoroughly cooked and reaches at least 74°C (165°F) at the centre. 
5. Serve hot with tomato achar or your preferred dipping sauce. 

Important: Keep raw chicken separate from ready-to-eat foods, wash hands and utensils after handling it, and do not serve the filling partially cooked.

5.Chicken Keema Pasta

Chicken keema can also be used to make a simple pasta meal.

Ingredients

• 300 g chicken keema 250 g
• pasta 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tomatoes, chopped, or tomato pasta sauce
• 1 tablespoon cooking oil Black pepper and salt to taste
• Dried herbs,if desired
• Grated cheese, option

Cooking Method

1. Cook the pasta according to the packet instructions. 
2. Heat oil in a pan and cook the onion and garlic until softened. 
3. Add chicken keema and cook, breaking it apart with a spoon. 
4. Add tomatoes or pasta sauce and season to taste. 
5. Simmer until the chicken is thoroughly cooked. 
6. Mix in the cooked pasta and stir well. 
7. Add optional herbs or cheese before serving. 
8. Serving suggestion: Serve warm for lunch or dinner.