Chicken Keema Empanada

Chicken Keema Empanada
Yields1 Serving
Prep Time5 minsCook Time45 minsTotal Time50 mins

Directions

1

Preheat oven to 400 degrees F.

2

In a medium frying pan, heat oil. Add onions and fry until translucent, about 5 minutes. Add ginger and garlic paste and fry for a couple minutes.

3

Add in all your spices and fry until oil separate. Add couple tbsps of water if the mixture starts to get too dry.

4

Add tomatoes and fry until tomatoes are melted into the spices, about 4-5 minutes. Top with cilantro and set aside for keema to cool.

5

Place 2-3 tbsp of the chicken keema in the center of each empanada disc. Fold in half and use a fork to seal the edges. Repeat with all the discs. Note: You will have leftover chicken keema which I love to have with rice.

6

Used a wire cooling rack on a baking tray, sprayed it with cooking spray, and place empanadas on sheet.

7

Bake empanadas for 10 minutes then broil on high for about 2 minutes or until golden and crispy (watch to make sure they don't burn), flip them and broil for another minute and half. Cool empanada and enjoy!

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Ingredients

 2.5 lb ground chicken
 2 tbsp olive oil
 1 medium onion (diced)
 1/2 tbsp ginger paste
 1/2 tbsp garlic paste
 1/2 tbsp salt
 3/4 tbsp red chili powder
 3/4 tbsp coriander powder
 1/2 tsp turmeric powder
 1/2 tsp garam masala
 2 roma tomatoes (diced)
 1/2 cup cilantro (chopped)
 20 uncooked flour tortilla
 1/2 cup water
Nutrition Facts

Serving Size 20 empanadas

Servings 1


Amount Per Serving
Calories 167
% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 49mg17%
Sodium 153mg7%
Potassium 334mg10%
Total Carbohydrate 12g4%
Dietary Fiber 0g
Sugars 0g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 2.5 lb ground chicken
 2 tbsp olive oil
 1 medium onion (diced)
 1/2 tbsp ginger paste
 1/2 tbsp garlic paste
 1/2 tbsp salt
 3/4 tbsp red chili powder
 3/4 tbsp coriander powder
 1/2 tsp turmeric powder
 1/2 tsp garam masala
 2 roma tomatoes (diced)
 1/2 cup cilantro (chopped)
 20 uncooked flour tortilla
 1/2 cup water

Directions

1

Preheat oven to 400 degrees F.

2

In a medium frying pan, heat oil. Add onions and fry until translucent, about 5 minutes. Add ginger and garlic paste and fry for a couple minutes.

3

Add in all your spices and fry until oil separate. Add couple tbsps of water if the mixture starts to get too dry.

4

Add tomatoes and fry until tomatoes are melted into the spices, about 4-5 minutes. Top with cilantro and set aside for keema to cool.

5

Place 2-3 tbsp of the chicken keema in the center of each empanada disc. Fold in half and use a fork to seal the edges. Repeat with all the discs. Note: You will have leftover chicken keema which I love to have with rice.

6

Used a wire cooling rack on a baking tray, sprayed it with cooking spray, and place empanadas on sheet.

7

Bake empanadas for 10 minutes then broil on high for about 2 minutes or until golden and crispy (watch to make sure they don't burn), flip them and broil for another minute and half. Cool empanada and enjoy!

Chicken Keema Empanada

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