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Indian-style Keema Pasta

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 2 tablespoon light cooking oil
  • 2 medium-sized onions finely chopped
  • 1 tablespoon minced garlic
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 tablespoon coriander powder
  • 2 tablespoon tomato paste
  • salt to taste
  • 2 large-sized tomatoes finely chopped
  • 1 lb lean ground chicken
  • 1 teaspoon dried oregano
  • 2 cups frozen mixed veggie thawed
  • 2 cups small-sized pasta, like elbow macaroni cooked according to package instructions, drained and set aside
  • finely chopped fresh cilantro for garnish


  • Heat oil in a large deep pan and sauté onions and garlic till soft and lightly brown. Add in spices and tomato paste, and fry for a few seconds.
  • Season with salt and add in the chopped tomatoes. Cook for a few minutes till tomatoes start to pulp.
  • Stir in ground chicken and let it cook covered for a few minutes, stirring occasionally, till chicken completely cooks through.
  • Mix in dried oregano and the veggies and cook for another 2-3 minutes.
  • Now toss in the pasta, and mix well to combine with the sauce. Garnish with fresh cilantro and serve warm.