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Five Ways to Use Chicken Mince at Home That Are Worth Trying
Chicken Mince is one of the most underrated ingredients in the kitchen. It is lean, high in protein, cooks quickly and absorbs flavour beautifully across a wide range of cuisines. Yet most people end up making the same one or two recipes and never explore how far it can take them.
Here are five recipes worth adding to your regular rotation. Each one is straightforward, comes together quickly and makes the most of what chicken mince does best.
1. Chicken Keema Masala
A classic Indian keema with bold spices and a rich onion and tomato base. Serve with naan, roti or steamed rice. Serves 3. Cook time: 25 minutes.
What you need:
400g Zorabian Chicken Mince, oil, onion, ginger-garlic paste, tomatoes, red chilli powder, ground coriander, turmeric, garam masala, salt and fresh coriander.
How to make it:
Cook onions in oil until golden brown. Add ginger-garlic paste, then tomatoes and all the spices. Once the oil separates, add the chicken mince and break it up as it cooks for 8 to 10 minutes until fully cooked through. Finish with garam masala and fresh coriander.
2. Chicken Mince Stir Fry
A quick Asian-style stir fry with soy sauce, oyster sauce and crisp vegetables. On the table in under 20 minutes. Serves 2. Cook time: 15 minutes.
What you need:
350g Zorabian Chicken Mince, vegetable oil, garlic, ginger, onion, red bell pepper, soy sauce, oyster sauce, sesame oil, black pepper and spring onions.
How to make it:
Heat oil in a wok over high heat. Cook garlic and ginger for 30 seconds. Add the mince and cook for 4 to 5 minutes until golden, breaking it up as it cooks. Add the vegetables and stir fry for 2 minutes. Add all the sauces, toss and cook for 1 minute. Serve over rice.
3. Chicken Mince Kofta Curry
Spiced chicken mince shaped into soft koftas and simmered in a rich tomato gravy. Serve with naan or rice. Serves 4. Cook time: 35 minutes.
What you need:
400g Zorabian Chicken Mince, breadcrumbs, ginger-garlic paste, red chilli powder, garam masala, coriander, oil, onion, pureed tomatoes, ground coriander, turmeric and salt.
How to make it:
Mix the mince with breadcrumbs, ginger-garlic paste and spices and shape into small round koftas. Make the gravy by cooking onions in oil until golden, then adding ginger-garlic paste, pureed tomatoes and spices until the oil separates. Add water and bring to a simmer. Gently place the koftas in and cook covered on low heat for 15 minutes.
4. Chicken Mince Lettuce Wraps
A light, fresh and high-protein meal with a savoury Asian sauce spooned into crisp lettuce cups. Serves 2. Cook time: 15 minutes.
What you need:
300g Zorabian Chicken Mince, vegetable oil, garlic, ginger, soy sauce, oyster sauce, sesame oil, chilli flakes, spring onions and large iceberg or butter lettuce leaves.
How to make it:
Cook garlic and ginger in hot oil for 30 seconds. Add the mince and cook for 4 to 5 minutes until done. Add soy sauce, oyster sauce, sesame oil and chilli flakes. Toss well and remove from heat. Spoon into lettuce leaves and serve immediately.
5. Chicken Mince Pasta
A lighter take on a classic bolognese-style pasta using chicken mince in a rich tomato sauce. Comforting and weeknight-friendly. Serves 3. Cook time: 25 minutes.
What you need:
350g Zorabian Chicken Mince, 250g spaghetti or penne (cooked), olive oil, onion, garlic, tinned crushed tomatoes, dried oregano, red chilli flakes, salt, black pepper, fresh basil and Parmesan.
How to make it:
Cook onion in olive oil until soft. Add garlic, then the chicken mince and cook for 5 to 6 minutes until lightly golden. Add crushed tomatoes, oregano, chilli flakes, salt and pepper and simmer for 10 minutes. Toss with the cooked pasta, adding a splash of pasta water to loosen. Serve with fresh basil and Parmesan.
Chicken mince is one of the most practical ingredients you can keep in your fridge. Once you have worked through these five recipes you will find yourself reaching for it far more often than you expect.
Order Zorabian’s Chicken Mince from shop.zorabian.com and try all five recipes at home.