Back to all recipes
Pregnancy Recipe

Evening meal

Chicken keema with peas and roti

A North Indian-style minced chicken keema cooked with green peas in a simple onion-tomato masala, served with soft whole-wheat roti.

Prep
15 min
Cook
25 min
Total
40 min
Portions
4
  • Easy
  • Pregnancy
  • High-protein
  • Iron-containing
Bowl of chicken keema with peas alongside whole-wheat rotis on a steel plate

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Heat the oil and fry the onion until golden, then add the ginger-garlic paste and cook for a minute.
  2. Step 2. Add the tomato, turmeric and garam masala, and cook until the tomato softens and the oil separates.
  3. Step 3. Add the minced chicken, breaking up any lumps, and cook for 10 minutes until it changes colour completely with no pink remaining.
  4. Step 4. Stir in the peas and a splash of water, cover and simmer for 10 minutes until the peas are tender and the keema is fully cooked and piping hot throughout.
  5. Step 5. Knead the atta into a soft dough and cook thin rotis on a hot tawa. Serve the keema hot with the rotis (about 1–2 rotis, roughly 40–50 g each, per portion).

Allergens for your selection

  • Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.