10 Ground Chicken Curry Recipes That Spice Up Dinner

As a fan of trying new flavors, I’ve found ground chicken curries to be a delightful addition to dinner. These recipes are packed with spices that make each meal exciting. Picture an evening filled with the comforting scent of a Classic Indian Curry mingling with the exotic notes of a Thai Red Curry. It’s like a culinary adventure from the comfort of your home. Which curry recipe will you try first?

Classic Indian Ground Chicken Curry

The Classic Indian Ground Chicken Curry is a flavorful and aromatic dish that brings the essence of Indian cuisine to your table. This curry is a heartwarming meal that combines ground chicken with a blend of spices, creating a rich and savory sauce that perfectly complements the tender meat.

It’s a versatile dish that pairs well with rice, naan, or any bread of your choice, making it a favorite for both family dinners and special occasions.

This dish is relatively easy to prepare and doesn’t require any complex cooking techniques, making it ideal for home cooks of all skill levels. The use of ground chicken allows the spices to infuse deeply, creating a wonderfully fragrant and spicy dish that’s sure to impress.

Whether you’re new to Indian cuisine or a seasoned enthusiast, this Classic Indian Ground Chicken Curry is sure to become a staple in your recipe collection.

Ingredients (Serves 4-6):

• 1 lb ground chicken
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tomatoes, chopped
• 1 tablespoon tomato paste
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• 1 cup water

Cooking Instructions:

1. Prepare the Aromatics: Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown. This should take about 5-7 minutes.
2. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until the raw smell dissipates.
3. Cook the Ground Chicken: Increase the heat to medium-high and add the ground chicken to the pan. Break it into small pieces with a spatula and cook until it’s browned and cooked through.
4. Incorporate Tomatoes and Spices: Add the chopped tomatoes and tomato paste to the pan. Stir in the ground cumin, coriander, turmeric, red chili powder, and salt. Mix well and let the mixture cook until the tomatoes are soft and the oil begins to separate from the masala.
5. Simmer the Curry: Pour in the water and bring the mixture to a simmer. Cover the pan and let it cook for 15-20 minutes, allowing the flavors to meld together and the curry to thicken.
6. Finish with Garam Masala and Garnish: Stir in the garam masala and let it cook for another 2-3 minutes. Turn off the heat and garnish with freshly chopped cilantro before serving.

Extra Tips:

For a richer flavor, you can add a splash of coconut milk or a dollop of yogurt towards the end of cooking.

If you prefer a thicker curry, reduce the amount of water or let it cook uncovered for a few more minutes. Adjust the level of spiciness by varying the amount of red chili powder to suit your taste.

This curry can be made a day ahead as the flavors tend to deepen over time, making it even more delicious when reheated.

Thai Red Curry With Ground Chicken

Thai Red Curry With Ground Chicken is a flavorful and aromatic dish that brings together the vibrant flavors of Thai cuisine. This curry is a perfect choice for those who enjoy a bit of spice in their meals, as it combines the rich taste of red curry paste with the hearty texture of ground chicken. It’s a dish that’s both satisfying and easy to prepare, making it an ideal option for a weeknight dinner or a special occasion.

The beauty of this dish lies in its simplicity and the ability to customize it according to your taste preferences. You can adjust the level of spice by adding more or less curry paste, and you can incorporate a variety of vegetables to add texture and nutrition. The creamy coconut milk balances the heat, creating a dish that’s both comforting and exciting. Serve it over steamed jasmine rice or with some warm naan bread to soak up the delicious sauce.

Ingredients for 4-6 servings:

• 1 tablespoon vegetable oil
• 1 pound ground chicken
• 3 tablespoons Thai red curry paste
• 1 can (13.5 ounces) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and halved
• 1 cup carrots, sliced
• 1 tablespoon lime juice
• Fresh basil leaves, for garnish
• Cooked jasmine rice, for serving

Cooking Instructions:

1. Heat Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the ground chicken and cook until fully browned, breaking it into small pieces with a spatula as it cooks.
2. Add Curry Paste: Reduce the heat to medium and add the Thai red curry paste to the skillet. Stir it into the chicken, allowing the flavors to meld together for about 2 minutes.
3. Incorporate Coconut Milk: Pour in the coconut milk and stir well to combine with the chicken and curry paste. Bring the mixture to a gentle simmer.
4. Season the Curry: Add the fish sauce and brown sugar to the curry, stirring to dissolve the sugar and incorporate the flavors.
5. Add Vegetables: Toss in the sliced red bell pepper, green beans, and carrots. Stir everything together, ensuring the vegetables are coated in the curry sauce. Allow them to cook for about 5-7 minutes, or until they’re tender but still slightly crisp.
6. Finish with Lime: Remove the curry from heat and stir in the lime juice. This will add a bright, tangy finish to the dish.
7. Serve: Garnish with fresh basil leaves and serve the curry hot over a bed of cooked jasmine rice.

Extra Tips:

When cooking Thai Red Curry With Ground Chicken, it’s crucial to taste as you go and adjust the seasoning to your liking. If you prefer a milder dish, start with less curry paste and gradually add more until you reach your desired heat level.

Fresh basil leaves add a wonderful aroma and flavor, so try using Thai basil if you can find it. Remember, the quality of the curry paste can greatly influence the dish, so opt for a high-quality brand for the best results.

Ground Chicken Tikka Masala

Ground Chicken Tikka Masala is a delightful twist on the traditional Indian chicken tikka masala, featuring ground chicken for a unique texture and flavor. This dish combines the rich and creamy essence of tikka masala with the tender and juicy qualities of ground chicken, resulting in a deliciously satisfying meal.

Perfect for a family dinner or a special gathering, this recipe brings the comforting taste of Indian cuisine to your table with ease.

The dish is cooked by first browning the ground chicken and then simmering it in a fragrant, spiced tomato-based sauce. The combination of ginger, garlic, and a blend of spices creates a mouthwatering aroma that fills the kitchen.

Finished with a touch of cream, this ground chicken tikka masala is best served with warm naan or over a bed of basmati rice, making it a complete and fulfilling meal.

Ingredients (Serves 4-6 people):

• 1 ½ pounds ground chicken
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• ½ teaspoon chili powder
• 1 teaspoon salt
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• 1 tablespoon tomato paste
• ½ cup plain yogurt
• 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Ingredients: Begin by gathering all the ingredients. Chop the onion, mince the garlic, and grate the ginger. Measure out the spices and have them ready for use.
2. Brown the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Add the ground chicken and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Once browned, remove the chicken from the skillet and set aside.
3. Cook the Aromatics: In the same skillet, add the chopped onion and cook until translucent, about 3-5 minutes. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
4. Add the Spices: Lower the heat to medium, then add the cumin, coriander, garam masala, turmeric, chili powder, and salt. Stir well to coat the onion mixture with the spices, cooking for 1-2 minutes.
5. Simmer the Sauce: Pour in the crushed tomatoes and tomato paste, stirring to combine. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
6. Incorporate the Chicken and Cream: Return the browned ground chicken to the skillet, mixing it into the sauce. Stir in the heavy cream and yogurt, allowing the mixture to simmer for another 10 minutes.
7. Final Touches: Taste and adjust seasoning if necessary. Once the desired consistency and flavor are achieved, remove from heat.
8. Serve and Garnish: Transfer the ground chicken tikka masala to a serving dish and garnish with fresh cilantro. Serve hot with naan or over basmati rice.

Extra Tips: For a deeper flavor, consider marinating the ground chicken in a mixture of yogurt, lemon juice, and a pinch of the spices before cooking. This can be done a few hours ahead or overnight in the refrigerator.

Adjust the level of creaminess by varying the amount of cream and yogurt according to your taste preference. For a spicier kick, increase the chili powder or add fresh chopped chili peppers to the sauce.

Spicy Coconut Ground Chicken Curry

Spicy Coconut Ground Chicken Curry is a delightful fusion of flavors that brings warmth and excitement to your dinner table. This dish combines ground chicken with a fragrant mix of spices and creamy coconut milk, creating a rich and satisfying curry. The heat from the spices is perfectly balanced by the sweetness of the coconut milk, making it a crowd-pleaser for those who enjoy a little kick in their meals.

Whether you’re hosting a dinner party or looking for a weeknight meal to spice up your routine, this curry is sure to impress.

The preparation of Spicy Coconut Ground Chicken Curry involves cooking the ground chicken until it’s perfectly browned and then simmering it in a luscious coconut sauce enriched with aromatic spices. The result is a velvety and flavorful curry that pairs beautifully with steamed rice or warm naan.

This recipe serves 4-6 people, making it an excellent choice for family dinners or gatherings with friends. Let’s explore the list of ingredients you’ll need to create this delicious dish.

Ingredients (Serves 4-6):

• 1.5 pounds ground chicken
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 ounces) coconut milk
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon fish sauce
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan, to serve

Cooking Instructions:

1. Heat the Oil: In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
3. Cook the Ground Chicken: Increase the heat to medium-high and add the ground chicken to the skillet. Cook, breaking it apart with a spoon, until it’s browned and cooked through, about 6-8 minutes.
4. Spice it Up: Reduce the heat to medium and add the curry powder, ground cumin, ground coriander, and cayenne pepper. Stir well to coat the chicken with the spices, cooking for another 2 minutes to allow the flavors to meld.
5. Create the Sauce: Pour in the coconut milk, chicken broth, and tomato paste, stirring to combine. Bring the mixture to a gentle simmer.
6. Season and Simmer: Add the fish sauce, salt, and pepper to taste. Let the curry simmer for about 15-20 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
7. Finish with Lime: Stir in the lime juice just before serving to add a fresh, tangy note to the curry.
8. Garnish and Serve: Garnish the curry with chopped fresh cilantro. Serve hot over cooked rice or with naan on the side.

Extra Tips:

For a richer flavor, consider using full-fat coconut milk. If you prefer a milder curry, reduce the cayenne pepper or omit it entirely.

To add a touch of sweetness, you can mix in a teaspoon of sugar or honey. This dish can be made ahead of time and actually tastes better the next day as the flavors continue to develop.

If you want to add more vegetables, consider incorporating bell peppers or peas during the simmering step for added texture and color. Enjoy your Spicy Coconut Ground Chicken Curry!

Jamaican Ground Chicken Curry

Jamaican Ground Chicken Curry is a delectable dish that beautifully combines the vibrant flavors of Jamaican cuisine with the comforting texture of ground chicken. This recipe is ideal for those who love a little spice and warmth in their meals. The aromatic blend of curry powder, allspice, thyme, and a touch of scotch bonnet pepper creates a unique taste that’s both flavorful and satisfying.

The ground chicken absorbs these rich spices, resulting in a dish that’s both hearty and aromatic, perfect for a family dinner or a casual get-together. This recipe is designed to serve 4-6 people, making it perfect for a small gathering or a family meal. It isn’t only easy to prepare but also allows for some customization depending on your spice tolerance and taste preferences.

Whether served with rice, roti, or a side of vegetables, Jamaican Ground Chicken Curry is sure to impress and become a staple in your home cooking repertoire.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 scotch bonnet pepper, deseeded and finely chopped (optional for spice)
• 1 pound ground chicken
• 2 tablespoons Jamaican curry powder
• 1 teaspoon ground allspice
• 1 teaspoon dried thyme
• 1 cup coconut milk
• 1 cup chicken broth
• 2 medium potatoes, peeled and diced
• 1 carrot, peeled and sliced
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Ingredients: Begin by gathering and preparing all your ingredients. Chop the onion, mince the garlic, and grate the ginger. If using scotch bonnet pepper, deseed and chop it finely. Peel and dice the potatoes and slice the carrot.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the garlic, ginger, and scotch bonnet pepper, and sauté for another 2 minutes until fragrant.
3. Cook the Ground Chicken: Add the ground chicken to the pot, breaking it apart with a wooden spoon. Cook until the chicken is browned and cooked through, about 5-7 minutes.
4. Add Spices: Stir in the Jamaican curry powder, ground allspice, and dried thyme. Mix well to make sure the chicken is coated with the spices.
5. Simmer the Curry: Pour in the coconut milk and chicken broth, stirring to combine. Add the diced potatoes and sliced carrot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the potatoes and carrots are tender.
6. Final Touches: Once the vegetables are cooked, check the seasoning and adjust if necessary. Garnish with freshly chopped cilantro before serving.

Extra Tips:

When cooking Jamaican Ground Chicken Curry, it’s important to control the heat level according to your preference, especially when adding the scotch bonnet pepper. If you prefer a milder curry, consider using half of the pepper or omitting it altogether.

Additionally, the choice of curry powder can greatly affect the flavor, so use a Jamaican curry powder for authenticity. This dish pairs wonderfully with steamed rice, or you can serve it with roti for a more traditional Caribbean experience.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if necessary.

Ground Chicken Korma

Ground Chicken Korma is a delectable dish that brings together the aromatic flavors of Indian spices with the tender juiciness of ground chicken. This dish is a wonderful choice for those who enjoy a rich and creamy curry with a hint of warmth and spice. Perfect for a family meal or a gathering with friends, Ground Chicken Korma can be served with steamed rice or naan bread, making it a versatile and satisfying dish.

The key to a great Ground Chicken Korma lies in the balance of spices and the slow cooking process that allows the flavors to meld together beautifully. The creamy texture is achieved through the use of yogurt and cream, which not only adds richness but also helps to mellow out the spices, making it a dish that’s both flavorful and comforting.

Whether you’re an experienced cook or a beginner, this recipe is straightforward and rewarding, resulting in a dish that’s sure to impress.

Ingredients for Ground Chicken Korma (Serves 4-6):

• 1.5 lbs ground chicken
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 cup plain yogurt
• 1/2 cup heavy cream
• Salt to taste
• Fresh coriander leaves, for garnish

Cooking Instructions:

1. Prepare the Aromatics: Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic. Add the chopped onions and sauté until they turn golden brown.
2. Add the Flavor Base: Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for about 2 minutes until fragrant, making sure not to burn the garlic.
3. Incorporate the Spices: Add the coriander powder, garam masala, turmeric powder, and red chili powder to the pan. Stir well to coat the onions and release the spices’ aromas.
4. Cook the Chicken: Add the ground chicken to the pan, breaking it up with a spoon. Cook until the chicken is no longer pink and is well mixed with the spices, about 5-7 minutes.
5. Create the Sauce: Lower the heat and add the yogurt, stirring continuously to prevent curdling. Once the yogurt is well mixed, pour in the heavy cream. Season with salt to taste.
6. Simmer to Perfection: Cover the pan and let the korma simmer on low heat for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken.
7. Finish and Serve: Once the korma is ready, garnish with fresh coriander leaves. Serve hot with steamed rice or naan bread.

Extra Tips:

When cooking Ground Chicken Korma, it’s important to keep the heat controlled, especially when adding yogurt, to avoid curdling. If you prefer a thicker sauce, simmer the korma uncovered for the last few minutes to allow some of the liquid to evaporate.

Adjust the spice levels to your preference; if you like it spicier, add more red chili powder or green chilies. For a richer flavor, you can also add a few strands of saffron soaked in warm milk to the korma during the cooking process. Enjoy your flavorful korma with a side of fresh salad or pickles for a complete meal.

Korean-Inspired Ground Chicken Curry

Experience a fusion of flavors with this Korean-Inspired Ground Chicken Curry. This dish combines the rich, savory essence of Korean cuisine with the comforting warmth of traditional curry, creating a delightful meal that’s both unique and familiar. Ground chicken is a fantastic choice for this recipe, as it absorbs the aromatic spices beautifully and cooks quickly, making it a perfect option for a weeknight dinner. The use of Korean flavors such as gochujang and soy sauce provides an umami depth that elevates the curry to new heights.

This curry is a versatile dish that pairs wonderfully with steamed rice or noodles, and it’s packed with nutritious vegetables like bell peppers and carrots. The addition of coconut milk adds a creamy texture, balancing the spice level and ensuring a smooth finish. Whether you’re a curry aficionado or new to Korean cuisine, this recipe is sure to impress your taste buds and satisfy your cravings.

Ingredients (Serves 4-6):

• 1 lb ground chicken
• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 red bell pepper, sliced
• 2 carrots, julienned
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon curry powder
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. Prepare the Ingredients: Begin by prepping all your ingredients. Dice the onion, mince the garlic and ginger, slice the bell pepper, and julienne the carrots. This will make the cooking process smoother and more efficient.
2. Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium heat. Add the ground chicken and cook until browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes. Once cooked, remove the chicken from the skillet and set aside.
3. Sauté Aromatics: In the same skillet, add a little more oil if necessary, and sauté the onions, garlic, and ginger until the onions become translucent and fragrant, about 3-4 minutes.
4. Add Vegetables: Add the sliced bell pepper and julienned carrots to the skillet. Stir-fry for about 5 minutes until they start to soften.
5. Incorporate Flavors: Return the cooked chicken to the skillet. Add the gochujang, soy sauce, and curry powder. Stir everything together until the chicken and vegetables are well coated with the spices and paste.
6. Simmer the Curry: Pour in the coconut milk and chicken broth. Stir to combine and bring the mixture to a gentle simmer. Allow it to cook for about 10-15 minutes, letting the flavors meld and the sauce thicken slightly.
7. Season and Serve: Taste and adjust seasoning with salt and pepper if necessary. Once the curry reaches your desired consistency, remove from heat. Garnish with sliced green onions and sesame seeds for added texture and flavor.

Extra Tips:

When making this Korean-Inspired Ground Chicken Curry, feel free to adjust the spice level by altering the amount of gochujang used. For a milder curry, reduce the amount, or for more heat, consider adding extra or mixing in some red pepper flakes.

Additionally, this dish can easily be made with other types of protein such as ground beef or tofu, catering to various dietary preferences. Remember to serve it hot with a side of steamed rice or noodles to soak up the flavorful sauce. Enjoy experimenting with different vegetables based on what’s available or in season, ensuring a fresh and vibrant dish every time.

Ground Chicken and Chickpea Curry

Ground Chicken and Chickpea Curry is a flavorful and hearty dish that brings warmth to your table. This recipe combines the rich taste of ground chicken with the creamy texture of chickpeas, all enveloped in a fragrant curry sauce. Perfect for a quick weeknight meal or a weekend gathering, this dish is sure to satisfy your cravings for something delicious and comforting.

The blend of spices, tomatoes, and coconut milk creates a delightful sauce that enhances the natural flavors of the chicken and chickpeas, making it a favorite for both family meals and entertaining guests.

This curry isn’t only delicious but also nutritious, packed with protein from the chicken and chickpeas. It’s a versatile dish that can be served over rice, with naan, or even on its own as a hearty stew. The addition of fresh herbs and a squeeze of lime at the end adds a revitalizing touch that balances the rich, savory flavors of the curry.

Whether you’re a curry enthusiast or new to this type of cuisine, this Ground Chicken and Chickpea Curry is a must-try recipe that will leave you and your guests coming back for more.

Ingredients for 4-6 servings:

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 pound ground chicken
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro, chopped, for garnish

Cooking Instructions:

1. Prepare the Aromatics: In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
2. Cook the Chicken: Add the ground chicken to the pot, breaking it up with a spoon. Cook until it’s browned and no longer pink, about 5-7 minutes.
3. Add Spices and Tomatoes: Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper (if using). Cook for 2 minutes to allow the spices to release their flavors. Add the diced tomatoes and their juices, mixing well with the chicken and spices.
4. Incorporate Chickpeas and Coconut Milk: Pour in the chickpeas and coconut milk, stirring to combine. Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for about 15 minutes, allowing the flavors to meld together.
5. Season and Finish: Taste the curry and adjust the seasoning with salt and black pepper. Stir in the lime juice for a hint of acidity. Allow the curry to simmer for an additional 5 minutes.
6. Serve and Garnish: Remove the curry from heat. Serve hot, garnished with freshly chopped cilantro. Enjoy it with a side of rice or naan.

Extra Tips:

When making Ground Chicken and Chickpea Curry, feel free to adjust the level of heat to your preference by adding more or less cayenne pepper.

For a creamier texture, you can use full-fat coconut milk; light coconut milk will result in a slightly thinner sauce. If you prefer a thicker curry, let it simmer uncovered for a few extra minutes to reduce the sauce.

Additionally, this curry can be made ahead of time and often tastes even better the next day once the flavors have had time to develop. Enjoy experimenting with different sides to see what complements the curry best for your taste.

Burmese Ground Chicken Curry

Burmese Ground Chicken Curry is a flavorful and aromatic dish that combines the rich spices and herbs commonly used in Burmese cuisine. This curry is a delightful blend of ground chicken simmered in a spicy and slightly tangy sauce, making it perfect for a hearty meal. Its unique combination of flavors and textures makes it a favorite for those who appreciate a good curry with a twist.

The dish isn’t only delicious but also relatively easy to prepare, making it an excellent choice for both weeknight dinners and special occasions. It’s typically served with steamed rice or flatbreads, which help to soak up the rich sauce and enhance the overall dining experience. With a serving size of 4-6 people, this recipe is perfect for family meals or small gatherings.

Ingredients:

• 1 lb ground chicken
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 teaspoon cumin powder
• 1 teaspoon chili powder (adjust for spice preference)
• 1 cup coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice or flatbreads for serving

Cooking Instructions:

1. Prepare the Ingredients: Start by finely chopping the onion, mincing the garlic, and grating the ginger. Set these aside as they form the base of the curry’s flavors.
2. Cook the Aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent. This should take about 5 minutes. Then, add the garlic and ginger, cooking for an additional 2 minutes until fragrant.
3. Add the Spices: Stir in the curry powder, turmeric, paprika, cumin, and chili powder. Cook the spices for about 1 minute to release their aromas, stirring continuously to prevent burning.
4. Cook the Chicken: Add the ground chicken to the skillet, breaking it up with a spoon. Cook until the chicken is browned evenly, about 5-7 minutes.
5. Simmer the Curry: Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Let the curry simmer for about 15-20 minutes, allowing the flavors to meld together.
6. Season the Curry: Stir in the fish sauce and lime juice, then add salt to taste. Let the curry simmer for another 5 minutes to incorporate these flavors.
7. Serve and Garnish: Once the curry is ready, serve it hot over a bed of steamed rice or with flatbreads. Garnish with fresh cilantro to add a pop of color and an extra layer of flavor.

Extra Tips:

When cooking Burmese Ground Chicken Curry, it’s important to adjust the spice levels according to your preference, especially with the chili powder. If you prefer a milder curry, reduce the amount or omit it entirely.

Additionally, letting the curry rest for a few minutes after cooking allows the flavors to develop further. For an added depth of flavor, consider adding a small amount of shrimp paste or anchovy paste along with the fish sauce.

Finally, this dish can be stored in the refrigerator for up to 2 days, making it a great option for meal prep.

Mediterranean Ground Chicken Curry

Mediterranean Ground Chicken Curry is a delightful fusion of flavors that brings together the warmth of traditional curry spices with the fresh and vibrant ingredients typical of Mediterranean cuisine. This dish is perfect for those who love experimenting with flavors and seeking a unique twist on classic curry.

By using ground chicken, the dish becomes both quick to prepare and light on the palate, making it a great option for a weeknight dinner or a casual gathering with friends.

This curry features a harmonious blend of spices such as cumin, coriander, and paprika, balanced with the brightness of lemon juice and fresh herbs. The addition of vegetables like bell peppers and tomatoes not only enhances the dish’s nutritional profile but also adds a burst of color and texture.

Served over a bed of fluffy couscous or alongside warm pita bread, this Mediterranean Ground Chicken Curry is sure to become a favorite in your culinary repertoire.

Ingredients (Serves 4-6):

• 1 pound ground chicken
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 can (14 oz) diced tomatoes
• 1/2 cup chicken broth
• Salt and pepper to taste
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• Couscous or pita bread, for serving

Cooking Instructions:

1. Prepare the base: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute, ensuring the garlic doesn’t burn.
2. Cook the chicken: Increase the heat to medium-high and add the ground chicken to the skillet. Cook, stirring frequently and breaking up any large chunks, until the chicken is fully browned, approximately 7-10 minutes.
3. Add vegetables and spices: Stir in the diced bell peppers, ground cumin, coriander, smoked paprika, and cayenne pepper. Cook for another 3 minutes, allowing the spices to become fragrant and the peppers to soften slightly.
4. Simmer the curry: Pour in the diced tomatoes with their juice and the chicken broth. Stir to combine all ingredients, then season with salt and pepper to taste. Reduce the heat to low and let the curry simmer for 15-20 minutes, allowing the flavors to meld together and the sauce to thicken.
5. Finish with fresh elements: Just before serving, stir in the lemon juice, chopped parsley, and mint. Adjust seasoning if necessary.
6. Serve: Spoon the curry over a bed of couscous or serve with warm pita bread on the side. Garnish with additional parsley or mint if desired.

Extra Tips:

When preparing Mediterranean Ground Chicken Curry, feel free to adjust the spice levels to suit your taste by increasing or decreasing the cayenne pepper.

For a richer flavor, consider adding a tablespoon of tomato paste along with the diced tomatoes. If you prefer a thicker sauce, let the curry simmer uncovered for a few extra minutes.

Additionally, this curry can be prepared in advance and tastes even better the next day once the flavors have had more time to develop. Enjoy exploring the blend of Mediterranean and curry flavors in this delightful dish!