Middle Eastern Cuisine

Chicken Tofu Keema


Adapted from allrecipes.com

The original recipe was meant to be vegetarian…but the combination of tofu and meat is tough to beat (this girl needs her meat anyhow). Serve with basmati rice or naan.
The recipe reminds me of mabo tofu…but the Indian version!

There’s nothing wrong with a few shortcuts!

-No fresh peppers? No problem. Substitute with a pinch of crushed dried red chilies – saute with other spices instead of adding at the last step.
-Add a can of whole or diced tomatoes for more “gravy”


  • 1 (16 ounce) package regular or silken tofu – drained and cubed
  • 3 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 2 teaspoons curry powder
  • 1 onion, chopped
  • 1 teaspoon minced fresh ginger root
  • 1 teaspoon minced garlic
  • 1 cup frozen peas, thawed
  • 2 teaspoons curry powder
  • 1 cup chopped fresh tomatoes
  • salt to taste
  • 1 fresh jalapeno pepper, seeds and ribs removed, chopped
  • 1 or 2 chicken breasts, minced


Marinate minced chicken in a mixture of curry powder, cumin, garlic, ginger (a teaspoon each) for 30 minutes or more.

Mix a teaspoon of cornstarch into chicken mixture prior to sauteing. Saute chicken until meat turns white and juices are no longer pink. Remove from pan.

Heat oil in a large skillet over medium heat; add cumin seeds and cook until the seeds begin to sputter. Cook onion, ginger, garlic, curry powder, cumin powder in oil until browned and fragrant. Stir in tofu, chicken, and peas; cook, stirring frequently, for 5 minutes. Then stir in tomatoes, canned tomatoes, and salt. Cover, and cook for 15 minutes. Stir in chopped pepper, and cook for 2 to 3 minutes.


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