Easy Ground Chicken Curry

Ground Chicken Curry in a meal prep container

Easy Ground Chicken Curry

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.
PREP TIME
10 Minutes
COOK TIME
30 Minutes

Per Serving – Makes 5

610 Calories

65g C | 49g P | 16g F

How to Make Easy Ground Chicken Curry

A link to register for the MPM Club, a subscription service for a library of meal prep recipes

A link to register for the MPM Club, a subscription service for a library of meal prep recipes

Ground Chicken Curry in a meal prep container

Easy Ground Chicken Curry

4.72 from 14 votes
Course: Main Dish
Cuisine: Indian, meal prep
Keyword: chicken, free, gluten free
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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.
Print Recipe Pin Recipe Share on Facebook

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

  • cups (270 g) dry rice
  • 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, 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 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

Other recipes you might like

This Post Has 14 Comments

  1. Maddison

    5 stars
    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!

  2. Tyler Curnow

    5 stars
    I have been following you recipes for about 6 months now. This is my favorite one so far. It is super tasty.

  3. Steven

    5 stars
    Just made this and I absolutely love it! I’m going t down his list lol…

  4. Joseph Rodrigues

    Ground chicken is expensive in our area for some reason, so we subbed in turkey, its great!

    1. Schromen

      You can make your own ground chicken. Josh has a how-to about it on YouTube.

  5. Conor

    does this freeze well?

  6. Lisa Lu

    5 stars
    To save myself time, I got Aldi’s Tikka Masala sauce as a substitute.

  7. william bettencourt

    5 stars
    This was delicious. It was almost as delicious as watching the Miami Dolphins get slapped around by the Ravens this week.

  8. Dash

    How big should containers be?

  9. Josh Wiley

    5 stars
    Made this today, this is a good recipe, I will definitely make it again.

  10. Haden

    5 stars
    Subbed chicken for ground pheasant. Excellent meals for the week!

  11. Adam Hosier

    Was I not supposed to use instant rice? lol. You should add that to the instructions for dummies like me.

Leave a Reply

Recipe Rating