Easy Ground Chicken Curry
Servings: 5 servings
Calories: 610kcal
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
- 2 lbs (908 g) ground chicken (97/3)
- 1 small (125 g) onion
- 2 tbsp (30 g) ghee or oil
- 1 tbsp (9 g) curry powder
- 1 tsp (3 g) garam masala
- 1 tsp (3 g) paprika
- ¼ tsp (1 g) cayenne pepper optional
- 1 tbsp (15 g) garlic
- 1 tbsp (15 g) ginger
- 15 oz (425 g) tomato sauce
- ¾ cup (180 g) water
- salt and pepper to taste
- ¼ cup (20 g) chopped cilantro optional
For the Rice
- 1½ cups (270 g) dry rice
- 2½ cups (600 g) water
- 1 tbsp (15 g) ghee or oil
- 1 tsp (3 g) cumin
- 1 tbsp (15 g) garlic
- 1 lb (454 g) frozen peas and carrots buy the mixture from the store
- salt and pepper to taste
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.
Plating
- This recipe makes 5 servings. Divide the ingredients evenly between your 5 containers. They will last 5 days in the fridge.
Nutrition
Calories: 610kcal | Carbohydrates: 65g | Protein: 51g | Fat: 16g | Fiber: 6.8g
NUTRITIONAL INFO FOR THE Easy Ground Chicken Curry
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
323.9g
Protein
254.6g
Fat
81.6g
Calories
3048.4 cals
This Post Has 18 Comments
I subbed 0.5 cups of rice (uncooked) for 1.5 cups of riced cauliflower to add volume and fiber and reduce calories. This recipe is great, and the flavor is amazing!
I have been following you recipes for about 6 months now. This is my favorite one so far. It is super tasty.
Just made this and I absolutely love it! I’m going t down his list lol…
Ground chicken is expensive in our area for some reason, so we subbed in turkey, its great!
You can make your own ground chicken. Josh has a how-to about it on YouTube.
does this freeze well?
it would probably do alright
To save myself time, I got Aldi’s Tikka Masala sauce as a substitute.
This was delicious. It was almost as delicious as watching the Miami Dolphins get slapped around by the Ravens this week.
How big should containers be?
These are the ones he suggests in his Amazon suggested products section.
https://www.amazon.com/dp/B073N49WSY?linkCode=ssc&tag=onamzmealprep-20&creativeASIN=B073N49WSY&asc_item-id=amzn1.ideas.3T5M88O7KGYG2&ref_=aip_sf_list_spv_ofs_d_asin
Made this today, this is a good recipe, I will definitely make it again.
Subbed chicken for ground pheasant. Excellent meals for the week!
Was I not supposed to use instant rice? lol. You should add that to the instructions for dummies like me.
Are the garlic and ginger supposed to be powdered, grated, minced?
I had the same question did you ever figure out what it was supposed to be ? I was going to make this but didn’t know what to use
Should “tomato sauce” be tomato paste? I couldn’t find any 15 oz jars of sauce, also only ‘flavors’ like marinara, basil, etc., which doesn’t seem right for this recipe? Sauce is also already quite watery, I don’t think adding 3/4 c. and letting it simmer/reduce would work well at all.
But tomato PASTE comes in 15 oz and would be appropriate to add water to. So, which is it?
should I use fresh or ground ginger?