What is keema pav

Keema pav is an Indian street food made with ground meat cooked with onions, tomato sauce, garlic, ginger and aromatic spices, then served on a pillowy buttered bun called ladi pav. It's similar to a sloppy joe but with much more flavor.

“Keema pav (aka Indian-style sloppy joe) is made by combining ground meat with fragrant onions and spices, and serving them on a pillowy, buttery bun.”

Why chicken works here

This recipe uses ground chicken instead of the traditional lamb, mutton or beef to make it an inexpensive, red meat-free weeknight dinner. You can also serve the keema over rice if you prefer.

The spice blend matters

Salt, garlic powder, cumin, turmeric, garam masala, ground ginger and chili powder create the dish's signature aromatic, peppery fragrance. These spices simmer with tomato sauce and water to build a thick, glossy sauce.

Cook the chicken first

In a large skillet, cook ground chicken and chopped onion in butter over medium heat until the chicken is no longer pink. Let the meat sit out for 15 minutes before cooking to keep it tender.

Simmer with sauce and spices

Stir in tomato sauce, water and all the spices, then bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes until the mixture thickens into a glossy sauce.

Toast the buns

Split brioche, hamburger or potato buns in half and toast them to add texture. Brioche buns are recommended but regular hamburger or potato buns work well too.

Top with fresh garnishes

Pile the keema onto toasted buns and add fresh cilantro leaves, sliced red onions and sliced jalapenos. These toppings brighten the flavor and add crunch.

Storage and freezing

Store the cooked keema in an airtight container for up to four days in the fridge. Freeze it for up to two months, then thaw overnight in the fridge before reheating over medium-low heat.

Try other serving options

Serve keema over rice, use it as samosa filling, or pair it with warm naan or cauliflower rice. For low-carb meals, serve the keema with steamed or roasted vegetables like broccoli or Brussels sprouts.

Customize with vegetables

Stir cooked peas, spinach, chopped bell peppers, jalapenos, zucchini or corn into the keema for a fiber boost. You can also use red lentils instead of chicken for a vegetarian version.