Chicken Keema with Multigrain Chapati & Salad

Ingredients

• 200 g chicken mince (keema)
• 2 multigrain chapatis (approx 40 g each raw dough)
• 1 medium tomato, chopped
• 1 small onion, finely chopped
• ½ cucumber, diced
• 1 tsp ginger-garlic paste
• 1 tsp oil
• ½ tsp turmeric, 1 tsp coriander powder, chili to taste
• Salt to taste
• Fresh coriander leaves for garnish

Preparation

1. Heat oil; sauté onion and ginger-garlic paste until soft.
2. Add spices and chicken mince; cook until browned and cooked through.
3. Simmer briefly until keema is dry-ish and aromatic; garnish with coriander.
4. Warm or lightly cook the two multigrain chapatis on a tawa.
5. Toss cucumber, tomato and onion with a pinch of salt for the salad.
6. Plate keema with chapatis and side salad; serve hot.