Chicken mince offers a lighter alternative to red meat without giving up flavour, and its fine texture makes it especially good at carrying the aromatics common in Indian and Middle Eastern cooking. Use it to build a quick keema for parathas, shape it into kofta for a coconut-milk curry, or roll it into small meatballs for a shorba-style soup. It also works well stuffed into bell peppers, folded into cabbage rolls, or pan-fried with ginger, garlic, and green chilli for a simple side dish. Because chicken mince has less fat than beef or lamb mince, it cooks faster and can dry out if left too long on high heat, so keep the pan moist with a splash of stock or tomato when simmering. A binding agent such as egg or a spoonful of breadcrumbs helps kofta and meatballs hold their shape, since the lean texture doesn't clump as easily on its own.

Choose mince that looks pale pink and slightly moist rather than dry or greyish, and refrigerate it promptly after purchase. For batch cooking, divide it into smaller portions before freezing so you thaw only what a recipe needs.

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