Ground Chicken Curry

Ground Chicken Curry paleo whole30 (
The weather has been beautiful this past week here in SoCal. Highs in the mid 70’s and lows into the 60’s, sunshine has been abundant with a little bit of June gloom in the mornings (which I absolutely love). Yesterday D and I were strolling along the Seal Beach pier and we talked about how only last week we were enjoying Inch Beach in the Dingle Peninsula and the waters of the Atlantic and now, we’re back on the Pacific side!

Once summertime rolls in, I try to spend less time in front of the stove because the kitchen always feels like an inferno to me. As I go through my list of recipes that are part of our dinner rotation, I realized I still haven’t posted this Ground Chicken Curry and Roasted Vegetable recipe that I learned from Pete of Pete’s Paleo. I met him and his wonderful wife Sarah during one of the Balanced Bites seminar earlier this year in LA. By the way, he makes the best bacon I’ve ever had! I can’t wait to order some when I head down to SD this summer :)

The roasted vegetables can be any combination depending on what is seasonally available. My favorites usually are brussels sprouts, parsnips, golden beets and carrots. I roast them in the oven on the convection roast setting at 375F for 15 minutes, and flip the vegetables halfway to make sure they do not burn. Once cooked, drizzle with EVOO, season with salt, pepper, lemon juice and finish with fresh lemon zest.

* The measurements for the seasonings in the recipe below are based on my taste preference and can be easily adjusted.

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Ground Chicken Curry
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 4
  • 1½ lbs (700 g) ground chicken
  • 1 cup (225 g) diced San Marzano tomatoes
  • 1½ tbsp (5 g) curry powder
  • 1 tsp fish sauce
  • 1 tbsp (15 ml) ghee
  • ground pepper to taste
  1. Sautee ground chicken in melted ghee over medium heat.
  2. Once meat is a little browned, add curry powder, fish sauce and ground pepper. Mix to combine well and simmer for a couple of minutes.
  3. Add the diced tomatoes, lower the heat and simmer until tomatoes are cooked.
  4. Serve with roasted vegetables.


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  1. says

    Wow how gorgeous is that first pic!! It’s rolling into winter over here in Australia, beautiful crisp cool mornings and evenings and beautiful blue skies. I must say its nice to have a reprieve from our normal humidity.

    • says

      Thanks Jess! I do prefer the crisp cooler weather over the heat and humidity. Nice to know this time of the year is a good time to visit Australia weather wise :)

  2. says

    What a great photo!!

    Did you enjoy the ghee better than coconut oil would have been? For my curries, I like to use coconut products – I really enjoy the flavor. Sometimes I’ll use coconut oil at first, and then add in coconut butter or coconut cream later. The creaminess is perfect for me!
    But since I like the coconut products so much, I haven’t tried a similar recipe with Ghee yet. What are your thoughts?

    • says

      Thank you :) Yes I do like the flavor of ghee over coconut oil due to its nuttiness and buttery flavor. Adding coconut butter to the curry is a great idea! My trick to thicken it up is the addition of sweet potatoes. Ones they are really soft and get mashed into the curry, it thickens the sauce really well. You can’t go wrong with either coconut oil or ghee, both are delicious and great sources of healthy fats :)

  3. says

    This sounds wonderful. I would never have thought to use fish sauce in a chicken curry! Have to try that. Roasted brussels sprouts sound amazing too!

  4. Abigail says

    I have a pre-made batch of curry sauce,so I can cut out the fish sauce and curry powder. Should I go easy on cooking the chicken in too much ghee or can I just use a little bit of coconut oil?

    • says

      You can adjust the amount of ghee or oil but the 1tbsp that the recipe uses for 1.5lbs of ground chicken is not really a lot and just enough to get it browned when you sauté it.