10 Ways to Eat Chicken Masala Chili (Keema Curry)

Our Chicken Masala Chili, a ground chicken keema curry that won five cook-offs between 2014 and 2019, is one of our best sellers. It arrives with cumin basmati rice and it's perfect just like that. But because it lives somewhere between an Indian keema and an American chili, it's also one of the most versatile things in your fridge. Here are 10 easy ways to eat it. Each one starts with a container from our meal builder, and most take less than 15 minutes.

1. The classic: over cumin rice

Heat and eat, the way it comes. The fluffy cumin basmati soaks up the masala and nothing else is needed.

2. Loaded chili bowl

Top it like an American chili: shredded cheddar, a spoon of sour cream or plain yogurt, sliced scallions and a few pickled jalapeños. It's a cook-off winner's victory lap.

3. Keema tacos

Warm corn or flour tortillas, spoon in the keema, and finish with diced white onion, cilantro and a squeeze of lime. Add a little hot sauce if you want more heat. The dish is mild, so you control the spice.

4. Masala nachos

Spread tortilla chips on a sheet pan, spoon the chili over the top, add cheese and bake at 400°F until melted, about 6–8 minutes. Finish with yogurt, cilantro and jalapeños. It's a game-day favorite.

5. Keema pav (Mumbai-style sliders)

Keema pav, spiced minced meat with soft buttered bread rolls, is a beloved street food in Mumbai. Toast soft dinner rolls in butter, split them and pile on the hot keema with chopped onion and a squeeze of lemon.

6. Masala chili dog

Grill or pan-sear your favorite hot dogs, tuck them into toasted buns and smother them in hot Chicken Masala Chili. Finish with shredded cheese, diced onion and a little mustard. It's the classic ballpark chili dog with a masala twist.

7. With garlic naan or roti

Swap your rice for garlic naan or roti in the meal builder and scoop. It's simple and very hard to stop eating.

8. Stuffed baked potato or sweet potato

Split a baked potato (or sweet potato, for a sweeter contrast), fluff the inside, and fill it with chili, cheese and scallions. It's a full meal in one.

9. Masala pasta or lasagna

Channi's chili borrows from Italian kitchens, so it feels right at home with pasta. For a quick weeknight dinner, toss it with hot pasta and a splash of the pasta water for a masala "ragù," then finish with parmesan. For a weekend project, use it as the meat layer in your favorite lasagna, between the noodles, ricotta and mozzarella.

10. Keema and eggs for breakfast

Warm the keema in a skillet, make two wells and crack in eggs. Cover and cook until the whites set. This is a classic Indian breakfast pairing, anda keema, and it's great with toast or roti.

Tips for the best results

Heat it first. Warm the chili fully (see our heating and storage instructions) before building any of these dishes.
Keep the add-ons cool and fresh. Onion, cilantro, yogurt and lime cut through the warm spice.
Stock up. It keeps up to 4 days in the fridge and up to 2 months in the freezer, so a few containers mean a week of different meals.

Frequently asked questions

What is keema curry?
Keema is Indian minced (ground) meat simmered with onions, tomatoes and spices. Channi's version uses ground chicken and takes inspiration from chili, which is why it's called Chicken Masala Chili.

Is Chicken Masala Chili spicy?
No. It's mild and full of flavor. Add hot sauce or chilies if you like more heat.

Is it gluten-free?
Yes. The chili and rice are gluten-free and nut-free, with no added sugar and no seed oils. Tortillas, buns, rolls, naan and pasta may contain gluten.

Is there a vegetarian version?
Yes. Our Vegetarian Masala Chili has the same bold masala flavor, and you can find it at the Monrovia Street Fair every Friday from 5 to 9 pm.

Stock your fridge with a champion

Build your box → and add Chicken Masala Chili. Free delivery on every box across Los Angeles and Orange County. And if you're a Tikka fan, read why Chicken Tikka Masala is our best-selling dish.