One Pan Ground Chicken Curry

One pan ground chicken curry is one of those things that takes me back to my childhood. My mom used to make this when we were younger and we all loved it. Ground meat curry is called “Keema” in Hindi and Punjabi. Although traditionally keema is made with ground goat or pork, I prefer to make it with ground chicken. I find it a lot lighter and more enjoyable.

The Ingredients for One Pan Ground Chicken Curry

A few whole spices, a few ground spices, and some ground chicken and you have yourself a delicious meal in less than half an hour.

The Ingredients List:

• 4 tablespoons vegetable oil
• 1 cinnamon stick
• 2 bay leaves
• 2 green cardamom pods
• 4 cloves
• 1 red onion
• 3 garlic cloves
• 1 inch ginger
• 1 tablespoon garam masala
• 1 tablespoon coriander 
• 1 teaspoon cumin
• 1/4 tablespoons turmeric
• 1 tablespoon paprika
• salt to taste
• 1/3 cup tomato puree
• 3/4 cup frozen peas 

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The Base for One Pan Ground Chicken Curry

Any good curry recipe starts off with a good base that flavours the whole dish. In order to get that deep spice flavour:

• Add 4 tablespoons of oil to a large pan. Heat the oil on a medium low heat.
• Once the oil is heated, add to it 1 cinnamon stick, 2 green cardamom pods, 4 cloves, and 2 bay leaves.
• Allow them to cook in the oil for about 2 minutes or until they get fragrant.
• Peel and finely chop 1 small red onion and 3 cloves of garlic. Add them to the oil and cook them for about 1-2 minutes and then add about 1 inch of grated ginger to the pan.
• Continue to cook them for about 4-5 minutes or until they are softened and start to brown a little.

The Ground Spices for One Pan Ground Chicken Curry:

The ground spices add a whole new level of flavour to this dish. In fact, we use an array of them and each one has its own unique flavour.

• To the pan add
  • 1 tablespoon garam masala
  • 1 tablespoon coriander
  • 1 teaspoon cumin
  • 1/4 tablespoons turmeric
  • and 1 tablespoon paprika.
• Mix everything well into the onions. The colour of the onions will change immediately.
• Allow the spices to cook for just about 1 minute.

Adding the Ground Chicken:

Once the spices are well mingled, we can add the ground chicken:

• Add 2 lbs of ground chicken into the pan.
• Mix it well and allow it to cook for about 2-3 minutes.
• Use your spoon to break the ground apart.
• Continue to cook until the ground chicken is almost cooked through.

Adding the Tomato Puree:

Tomatoes add a delicious acidity to the one pan ground chicken curry. I prefer to use tomato puree instead of whole tomatoes. It helps hasten the cooking process but does not take away from the flavour at all. I find using fresh tomatoes means you need to add a lot more of them too. Using store bought tomato puree helps in that the puree is generally cooked and, therefore, a little goes a long way.

• Add 1/3 of a cup of tomato puree to the pan and stir it in to combine.
• Cover the pan and allow it to cook for about 5 minutes. Remember to stir once to allow for even cooking.
• If you find that your one pan ground chicken curry is too dry, you can definitely add 3-4 tablespoons of water to the pan and stir well to combine again.

The Frozen Green Peas:

I love adding frozen green peas to this curry. The peas add a delicious freshness and sweetness to the dish.

• Once you remove the lid and stir the contents of the pan a second time, add 3/4 cup of frozen or fresh peas to the pan.
• Mix them in well and cover the pan again.
• Allow the curry to cook for a final 5 minutes. This allows the peas to cook through.

Serving Suggestions for Ground Chicken Curry:

I love to serve this hot off the stove. Sprinkle some fresh cut cilantro on the top and serve it with:

• A side of long grain basmati rice.
• I personally love having it with a side of Indian flatbread such as paratha or naan.
• A side of Indian yogurt – raita. The creaminess of the yogurt really makes the dish taste like no other.

Tried and Liked the Recipe?

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