Easy Ground Chicken Curry

Name: Easy Ground Chicken Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5 servings
Ingredients: 2 lbs ground chicken (97/3); 1 small onion; 2 tbsp ghee; 1 tbsp curry powder; 1 tsp garam masala; 1 tsp paprika; ¼ tsp cayenne pepper; 1 tbsp garlic; 1 tbsp ginger; 15 oz tomato sauce; ¾ cup water; salt and pepper to taste; ¼ cup chopped cilantro; 1½ cups dry rice; 2½ cups water; 1 tbsp ghee; 1 tsp cumin; 1 tbsp garlic; 1 lb frozen peas and carrots; salt and pepper to taste

User Reviews

4.7

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
5 servings
Calories
610 kcal
Course
Main Course
Cuisine
Indian

Easy Ground Chicken Curry

Iris Warren

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I was able to meal prep this Easy Ground Chicken Curry in only 40 minutes. It is a simplified version of chicken curry to allow for a fast option on weeks where you don't want to spend a lot of time in the kitchen on Sunday.

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Ingredients

Servings

2 lbs ground chicken (97/3)
1 small onion
2 tbsp ghee or oil
1 tbsp curry powder
1 tsp garam masala
1 tsp paprika
¼ tsp cayenne pepper optional
1 tbsp garlic
1 tbsp ginger
15 oz tomato sauce
¾ cup water
salt and pepper to taste
¼ cup chopped cilantro optional

For the Rice

1½ cups dry rice
2½ cups water
1 tbsp ghee or oil
1 tsp cumin
1 tbsp garlic
1 lb frozen peas and carrots buy the mixture from the store
salt and pepper to taste

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Instructions

For the Rice

In a large pot, add 1 tbsp of ghee or oil over medium high heat. Add 1 tbsp of garlic, 1½ cups dry rice, and 1 tsp of cumin and stir to combine.
Toast the rice in the oil and seasonings for 2-3 minutes or until it starts to take on some color and lightly brown. Once toasted, pour in 2½ cups of water and bring to a boil. Place a tight fitting lid on top and lower the heat to a simmer. Cook for 15 minutes.
While the rice is cooking, thaw the peas and carrots in the microwave.
After the 15 minutes are up, turn off the heat and allow to rest, covered, for 5 more minutes. Then add the peas and carrots and fluff the rice with a fork. Season with salt and pepper to taste.

For the Curry

While the rice is cooking, prepare the curry. Cut the onion into small dice and roughly chop the cilantro into smaller pieces.
Heat 1 tbsp of ghee or oil in a large skillet over medium high heat. Add in the onions, 1 tbsp of garlic, 1 tbsp of ginger, 1 tbsp of curry powder, 1 tsp of garam masala, 1 tsp of paprika, and ¼ tsp of cayenne pepper. Stir around to mix the spices and aromatics together so that the spices can toast in the oil for about 2 minutes.
Add another 1 tbsp of ghee or oil and then place the ground chicken into the skillet. Season lightly with salt and pepper and allow the chicken to brown for a couple of minutes before flipping to the other side and breaking up the meat.
When the chicken has developed some browning and is about 80% of the way cooked, pour in 1 can of tomato sauce and ¾ cup of water. Reduce the heat to medium and allow the pan to come to a light boil to stew down the tomato and thicken into a sauce. It will take about 8 minutes.
Once the sauce has thickened slightly, taste test the meat and season with salt and pepper to taste.