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Chicken Mince Recipes

Chicken Mince Recipes (Ground Chicken / Chicken Keema)

Three distinct meals—Mediterranean Stuffed Eggplants, Thai Basil Lettuce Cups, and Italian Spinach Pappardelle Ragù—show the full versatility of chicken mince. This high-protein base adapts to any cuisine and rewards simple, smart technique for juicy, flavorful results every time.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings per recipe
Course: Main Course
Cuisine: Italian, Mediterranean, Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 900 g fresh chicken mince 80% thigh, 20% breast for best juiciness
  • 2 yellow onions finely diced
  • 6 cloves garlic minced
  • 1 thumb-size piece fresh ginger grated
  • 3 tablespoons plain Greek yogurt for moisture and tenderness
  • sea salt and black pepper to taste
  • neutral oil avocado, rice-bran, or grapeseed oil
Mediterranean Stuffed Eggplants
  • 3 small eggplants halved lengthwise
  • 2 tablespoons sun-dried tomatoes in oil, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon preserved lemon rind minced
  • 1 tablespoon toasted pine nuts
  • 50 g feta cheese crumbled
  • 2 tablespoons fresh parsley chopped
Thai Basil Lettuce Cups
  • 1 cup Thai basil leaves loosely packed
  • 1 tablespoon fish sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons palm sugar or brown sugar
  • 2 bird’s-eye chilies thinly sliced
  • 1 lime cut into wedges
  • 12 butter-lettuce leaves washed and dried
  • 2 tablespoons roasted peanuts crushed
Italian Spinach Pappardelle Ragù
  • 300 g fresh pappardelle pasta or tagliatelle
  • 400 ml tomato passata
  • 0.5 cup carrot finely diced
  • 0.5 cup celery finely diced
  • 2 cups baby spinach loosely packed
  • 0.25 cup fresh basil torn
  • 30 g Pecorino Romano or Parmesan cheese grated

Equipment

  • Large skillet or wok
  • Baking tray
  • Saucepan
  • Mixing bowls
  • Spatula

Method
 

  1. 1. Prepare the Master Mince: Mix chicken mince with Greek yogurt, salt, and pepper. Sauté onions, garlic, and ginger in oil until translucent. Reserve half of the mixture for later recipes.
  2. 2. Mediterranean Stuffed Eggplants: Roast halved eggplants at 200°C (400°F) for 20 minutes. Brown 300 g of mince with the onion mix, smoked paprika, sun-dried tomatoes, and lemon rind. Stuff the roasted eggplants, top with feta, and bake 10 minutes more. Finish with parsley and pine nuts.
  3. 3. Thai Basil Lettuce Cups: Combine palm sugar, fish sauce, and soy sauce. Stir-fry 300 g of mince with reserved onions and chilies. Add sauce, toss, and finish with basil. Serve in lettuce cups with peanuts and lime.
  4. 4. Italian Chicken Ragù: Sauté carrot and celery, then brown 300 g of mince with onion mix. Add tomato passata, simmer 15 min, and fold in spinach. Toss with cooked pappardelle and cheese.

Notes

Use 80/20 thigh-to-breast mince for juiciness. Avoid overmixing to keep texture light. Cook mince to 74 °C (165 °F) for safety.