Aloo Keema Ground Meat with Potatoes – Crisp Tastes

Print

Aloo Keema Ground Meat with Potatoes

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Description

Aloo Keema is a hearty and flavorful curry made with ground meat and potatoes, seasoned with warming spices, perfect for a comforting meal.

---

Ingredients

Scale 1x2x3x

• 500g ground beef or lamb
• 2 medium potatoes
• 1 chopped onion
• 2 chopped tomatoes
• 34 green chilies
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt as needed
• 1/2 tsp garam masala
• 1/4 cup oil
• Chopped coriander

---

Instructions

1. Sauté onion in oil until golden.
2. Add ginger-garlic paste, cook for 2 minutes.
3. Add tomatoes, cook until oil separates.
4. Add meat and cook until browned.
5. Stir in all dry spices, cook for 5-7 minutes.
6. Add potatoes and water. Bring to a boil.
7. Simmer covered for 25 minutes.
8. Garnish with garam masala and coriander.

---

Notes

Can be served with rice or naan.
Adjust spice levels according to taste.
Leftovers can be stored in the refrigerator for up to 3 days.

---

Nutrition

• Calories: 350
• Sugar: 4g
• Protein: 25g

Looking for easy beef recipes for dinner? Try these amazing Smash Burger Tacos packed with flavor! This quick recipe uses simple ingredients for a satisfying meal everyone will love. Perfect for taco hamburger meat recipes! Tap to learn more.

Print

Smash Burger Tacos

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 4 flour tortillas (6 inches)
• 1 pound lean ground beef
• Salt and pepper to taste
• 1 tablespoon neutral oil (vegetable, canola, or avocado)
• 4 slices American cheese (or preferred cheese)
• 1 small onion, diced
• Dill pickle chips
• Shredded iceberg lettuce

---

Instructions

---

---

Nutrition

• Calories: 450
• Sugar: 4g
• Protein: 22g

If you love restaurant-style salads, this recipe is a must-try. Ruth’s Chris Chopped Salad Recipe – Easy Copycat Salad combines creamy dressing, crunchy veggies, and savory bacon for the perfect balance of flavor. It’s simple to make and pairs beautifully with any meal. Perfect for holidays, lunches, or dinner sides. Pin this now so you’ll always have a copycat salad that tastes amazing. #ruthschriscopycat #saladrecipe #holidaymeals #copycatrecipes #easycooking #steakhouseathome

Print

Ruths Chris Chopped Salad Recipe

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Instructions

---

Let your slow cooker do the work with this Crockpot Thai Peanut Chicken! It’s a creamy, flavorful dish packed with tender chicken, rich peanut sauce, and vibrant Thai-inspired flavors. Perfect for busy weeknights, this recipe will have your home smelling amazing and your taste buds thanking you.

Print

Slow-Cooked Thai Peanut Chicken: A Crockpot Comfort Dish

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Description

This flavorful and easy-to-make Crockpot Thai Peanut Chicken combines tender chicken pieces simmered in a rich, creamy peanut sauce with a hint of spice. Served over rice or noodles and garnished with fresh herbs and chopped peanuts, its a delightful meal that brings the taste of Thai cuisine to your home.

---

Ingredients

Scale 1x2x3x

• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 cup canned coconut milk
• 3/4 cup natural peanut butter (creamy or crunchy)
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1 tablespoon lime juice
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Chopped fresh cilantro, for garnish
• Chopped peanuts, for garnish
• Cooked rice or rice noodles, for serving

---

Instructions

1. Prepare the Sauce: In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, grated ginger, minced garlic, and crushed red pepper flakes until smooth.
2. Arrange Chicken in Slow Cooker: Place the chicken breasts or thighs in the bottom of a 6-quart slow cooker. Pour the prepared peanut sauce over the chicken, ensuring each piece is well-coated.
3. Slow Cook: Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken is tender and fully cooked.
4. Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker, stirring it into the sauce.
5. Thicken the Sauce (Optional): If a thicker sauce is desired, stir in the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) and the lime juice. Cover and cook on high for an additional 20 to 30 minutes, or until the sauce has thickened to your liking.
6. Serve: Serve the Thai peanut chicken over cooked rice or rice noodles. Garnish with chopped fresh cilantro and chopped peanuts.

---

Notes

For added vegetables, consider adding sliced bell peppers or shredded zucchini to the slow cooker along with the chicken.
Adjust the level of crushed red pepper flakes to control the spiciness of the dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

---

Nutrition

• Calories: 448 kcal
• Sugar: 10g
• Protein: 36g