A hybrid between Pakistani spices and Italian herbs, this baked chicken loaf is healthy, delicious and oh so easy to make ...
For someone with a busy schedule, it’s important to have recipes that can be easily made, and that can serve as multiple meals at the same time. This chicken loaf is one such recipe. It can be sliced and served with roti for dinner, or used to make sandwiches. It can be eaten on its own, or cut into chunks to add in an omelet or sprinkle over a green salad.
It’s simple to make, since it just requires adding all the ingredients in the food processor and giving it a whiz. Once the mince mixture is ready, just pop it in the oven and it will be ready to eat in less than an hour. Switch up the seasonings and spices as you like - add coriander instead of basil or add paprika instead of red chili flakes.
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Baked Chicken Keema | Chicken Meatloaf
Ingredients
- ½ kg boneless chicken cut into pieces
- 1 onion chopped in quarters
- 4 cloves garlic cut in half
- ½ inch piece of ginger cut in half
- 1 cup coriander leaves
- 2 green chilies roughly chopped
- 2 tablespoons soy sauce
- ½ teaspoon white pepper
- ¼ teaspoon red chili flakes adjust to taste
- ½ teaspoon red chilli powder
- salt adjust to taste based on saltiness of the soy sauce
- 2 tablespoon oil divided
- 1 egg
- 1 slice of bread roughly torn
Instructions
- Pre-heat oven to 200 C.
- Put the chicken in a food processor and pulse till it turns into mince. Take the mince and place it in a bowl.
- Place the rest of the ingredients (vegetables, herbs, spices, egg and bread) with 1 tablespoon oil in the food processor and pulse together till a chunky paste is formed. Add the chicken in the food processor and give it a pulse to combine. Alternatively, use your hands and combine in the bowl.
- In case there isn’t space in the food processor for all ingredients, a small food processor can be used. Just pulse the ingredients in 2-3 parts and combine in a bowl.
- Grease the edges of a baking dish with a little bit of the reserved oil. Pour the chicken mixture into the baking dish, and then top with the remaining oil.
- Bake for around 45 minutes till edges are golden brown and chicken is cooked through. It will be ready when the chicken loaf releases from the edges, and the juices from the chicken mince run clear. Don't overbake as it can become dry. Broil for 2 - 3 minutes at the end to given a golden-brown crust on the top.
Notes
- In order to check the seasonings, just make a bite sized kebab and fry it off in a saucepan. Taste, adjust and then put the whole mixture in the oven.
- The spices and herbs used in the recipe can be varied depending on personal preference. Add more chillies or reduce the coriander leaves. Add additional vegetables such as carrots or capsicum - just make sure to adjust salt to compensate for additional ingredients.
Melinda says
My kids love this recipe, and I love how healthy it is. I usually sneak in a few carrots so that they eat more vegetables.
Flavour Delights says
Yummy
Sharmeen says
What is the recommended size for the baking dish?
kiran says
Hello Sharmeen,
The standard 9 x 5 loaf pan is good, however, you can substitute with a similar size if you don't have the exact one. The mincemeat will shrink in size as it bakes, so keep that as a guideline.
Tarik Kara says
Cumin and/or thyme work well with this recipe