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 Cook Time Total Time

4.70 from 13 votes
10 mins 30 mins 40 mins

Course: Main Dish Cuisine: Indian, meal prep

Keyword: chicken, free, gluten free Servings: 6 servings Calories: 610kcal

Ingredients
1089.6 g ground chicken (97/3)
150 g onion
36 g ghee or oil
10.8 g curry powder
3.6 g garam masala
3.6 g paprika
1.2 g cayenne pepper optional
18 g garlic
18 g ginger
510 g tomato sauce
216 g water
salt and pepper to taste
24 g chopped cilantro optional

For the Rice

324 g dry rice
720 g water
18 g ghee or oil
3.6 g cumin
18 g garlic
544.8 g frozen peas and carrots buy the mixture from the store
salt and pepper to taste

Instructions
For the Rice
1. In a large pot, add 1.2 tbsp of ghee or oil over medium high heat. Add 1.2 tbsp
of garlic, 1.8 cups dry rice, and 1.2 tsp of cumin and stir to combine.
2. 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 3 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.
3. While the rice is cooking, thaw the peas and carrots in the microwave.
4. 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

1. While the rice is cooking, prepare the curry. Cut the onion into small dice and
roughly chop the cilantro into smaller pieces.
2. Heat 1.2 tbsp of ghee or oil in a large skillet over medium high heat. Add in
the onions, 1.2 tbsp of garlic, 1.2 tbsp of ginger, 1.2 tbsp of curry powder, 1.2
tsp of garam masala, 1.2 tsp of paprika, and 0.3 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.
3. Add another 1.2 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.
4. When the chicken has developed some browning and is about 80% of the way
cooked, pour in 1.2 can of tomato sauce and 0.9 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.
5. Once the sauce has thickened slightly, taste test the meat and season with
salt and pepper to taste.

Plating
1. This recipe makes 6 servings. Divide the ingredients evenly between your 6
containers. They will last 5 days in the fridge.

Nutrition
Calories: 610kcal | Carbohydrates: 65g | Protein: 51g | Fat: 16g | Fiber: 6.8g