Slow Cooker Chicken Keema

Ingredients

• 600 g ground turkey
• 1 onion, finely chopped
• 4 garlic, minced
• 20 g fresh ginger, grated
• 400 g canned tomatoes
• 150 g frozen peas
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 2 tbsp vegetable oil
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped

Method

1. 1.

   Soften the onion and ginger — Heat the oil in a pan and fry the onion, garlic, and ginger for about 5 minutes until soft and fragrant.

2. 2.

   Brown the ground turkey — Add the ground turkey and cook, breaking it up with a spoon, until no longer pink.

3. 3.

   Bloom the spices — Stir in the garam masala, cumin, coriander, turmeric, and chili powder, and cook for 1 minute until fragrant.

4. 4.

   Transfer to the slow cooker — Transfer everything to the slow cooker, add the canned tomatoes and salt, and stir well.

5. 5.

   Slow cook and add the peas — Cover and cook on low for 4.5 hours, stirring in the peas for the final 20 minutes.

6. 6.

   Finish with cilantro and serve — Stir in the cilantro and serve hot with flatbread or rice.