Step 1

In a large pot, add 1 tbsp of ghee or oil over medium high heat. Add 1 tbsp of garlic, 1½ cups dry rice, and 1 tsp of cumin and stir to combine.

Step 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 2½ 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.

Step 3

While the rice is cooking, thaw the peas and carrots in the microwave.

Step 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.

Step 5

While the rice is cooking, prepare the curry. Cut the onion into small dice and roughly chop the cilantro into smaller pieces.

Step 6

Heat 1 tbsp of ghee or oil in a large skillet over medium high heat. Add in the onions, 1 tbsp of garlic, 1 tbsp of ginger, 1 tbsp of curry powder, 1 tsp of garam masala, 1 tsp of paprika, and ¼ 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.

Step 7

Add another 1 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.

Step 8

When the chicken has developed some browning and is about 80% of the way cooked, pour in 1 can of tomato sauce and ¾ 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.

Step 9

Once the sauce has thickened slightly, taste test the meat and season with salt and pepper to taste.

Step 10

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