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Slow Cooker Chicken Keema with Veggies Recipe

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4.3 from 5 reviews

This Slow Cooker Chicken Keema is a hearty and flavorful dish made with minced chicken, aromatic spices, and a medley of vegetables. Slow-cooked to perfection, it combines tender chicken with potatoes, carrots, green peas, and a rich blend of Indian spices, offering a comforting and wholesome meal perfect for family dinners. Easy to prepare and packed with flavors, it pairs wonderfully with rice, roti, or bread.

Ingredients

Meat and Dairy

  • 400 gm Chicken Mince
  • 1/4 Cup Yoghurt
  • 2 tbsp Butter

Vegetables

  • 2 tbsp Caramelized Onion
  • 1/2 Cup Potato, cut in thick cube size
  • 1/2 Cup Carrot, cut in thick cube size
  • 1/2 Cup Green Peas
  • Handful of Coriander Leaves

Spices and Seasonings

  • 2 tbsp Ginger Garlic Paste
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Coriander Powder
  • 3/4 tsp Turmeric Powder
  • 1 1/2 tsp Red Chilli Powder
  • 1 tsp Garam Masala Powder
  • Salt & Pepper, to taste
  • 1 Bay Leaf
  • 1 Black Cardamom
  • 1 Cinnamon Stick
  • 3-4 Cloves

Liquids

  • 3 Cups Chicken Stock

Instructions

  1. Preheat Cooker and Add Butter and Whole Spices: Preheat your slow cooker on the roasting mode for 5 minutes. Once heated, add butter along with the bay leaf, black cardamom, cinnamon stick, and cloves, allowing the spices to infuse the butter's flavor.
  2. Add Ginger Garlic Paste and Caramelized Onion: Add the ginger garlic paste to the cooker and roast it for a few seconds until fragrant. Follow by adding the caramelized onion, stirring to combine and develop deep flavors.
  3. Add Dry Spices with Water: Incorporate all the dry spices including roasted cumin powder, coriander powder, turmeric powder, red chili powder, salt, and pepper. Add a little water to prevent burning and cook the mixture for about a minute to deepen the taste.
  4. Add Yoghurt and Chicken Mince: Mix in the yoghurt and let it cook briefly with the spices to blend flavors smoothly. Then add the chicken mince, mixing thoroughly to coat the meat evenly with the spice mixture.
  5. Add Stock, Vegetables, and Coriander: Pour in the chicken stock, then add the potato cubes, carrot cubes, green peas, and handful of coriander leaves. Stir well to combine all ingredients.
  6. Slow Cook the Mixture: Set your slow cooker to high and cook for 3–4 hours, or alternatively on low for 6–7 hours, allowing the chicken and vegetables to become tender and the flavors to meld beautifully.
  7. Serve: Once cooked, serve the keema hot with plain rice, roti, or bread of your choice accompanied by a fresh salad for a complete meal.
  8. Optional Video: For visual guidance and preparation tips, watch the linked video below the recipe.
  9. Enjoy Your Meal: Serve, savor, and enjoy this delicious slow-cooked chicken keema!

Notes

  • You can adjust the level of chili powder according to your heat preference.
  • Using caramelized onions adds a deep sweetness that balances the spices; if unavailable, sauté finely chopped onions until golden.
  • For extra richness, stir in a bit more butter or a splash of cream before serving.
  • This recipe is perfect for meal prep and tastes even better the next day as flavors develop further.
  • Serve with naan, roti, or steamed rice for an authentic Indian experience.

Find it online: https://miracooking.com/slow-cooker-chicken-keema-with-veggies-recipe/