Chicken Keema Matar with Almond Flour

I’ve been on a high-protein diet for over 4 years now, so I’m always looking for easy ways to sneak in even more protein wherever I can.

So I took a traditional chicken keema matar, which is already naturally protein-rich thanks to ground chicken and green peas (which are actually a surprisingly good plant-based protein source), and gave it a little upgrade with almond flour.

I know that might sound a bit unusual, but it really isn’t. In Indian cooking, it is a common practise to add ground cashews to curries to make them creamy, so I simply swapped that with almond flour—which is just ground almonds. It adds extra protein, a bit of richness, and some really nice nutritional value too.

If you’re new to Indian food, chicken keema matar is basically a simple, comforting dish served with rice or flatbreads. “Keema” means minced or ground meat, and “matar” means green peas—so it’s ground chicken and peas cooked with traditional Indian spices and aromatics.

And honestly, it’s so good with avocado naan too 😋 Looking for a vegetarian high protein dinner idea? Try the most amazing tofu tikka masala!

You can find the full written recipe here → Chicken Keema Matar