Go Back
+ servings
Print Recipe

Slow Cooker Indian Chicken Kheema with Peas

This slow cooker Indian Chicken recipe is adapted from Skinnytaste Fast and Slow. Kheema is traditionally made with lamb or chicken, but I'm sure this recipe would also taste great with pork or beef. I used coconut oil to make it dairy-free and added the spices to the pan right after the meat. I like it when they toast slightly – it unlocks their flavor. Plus, it was a good time in the recipe to measure and dump, since it takes a little while for the meat to brown. I also used coconut milk instead of tomatoes in this version since Charlie and I eliminated them during our diet this month. But I made it verbatim from the book once before and it’s fabulous both ways. Serve with cauliflower rice, mash, brown rice or roasted root veggies!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 4 hours 20 minutes
Servings 4


  • 2 teaspoons ghee or unsalted butter
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 1 pound ground chicken
  • 1 teaspoon kosher salt
  • 3/4 cup canned tomato sauce
  • 4 tablespoons chopped fresh cilantro
  • 1 fresh jalapeno, seeded and finely chopped
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon ground turmeric
  • 3/4 teaspoon garam masala
  • 3/4 teaspoon ground cinnamon
  • 1 bay leaf
  • 3/4 cup frozen peas for Whole30, sub green beans


  1. In a large nonstick skillet, melt the ghee over medium heat. Add the onion and cook, stirring, until golden, 6 to 8 minutes. Add the garlic and ginger and cook until fragrant, 2 minutes. Add the ground chicken and salt and cook, breaking up the meat with a wooden spoon as it cooks, 5 to 6 minutes.
  2. Transfer to a slow cooker and add the tomato sauce, 1/4 cup water, 2 tablespoons of the cilantro, the jalapeno, coriander, cumin, chili powder, turmeric, garam masala, cinnamon, and bay leaf. Stir well.
  3. Cover and cook on high 3 to 4 hours or on love for 6 to 8 hours, adding the peas during the last 30 minutes of cooking time. Discard the bay leaf, add the remaining 2 tablespoons cilantro, and serve.