Red Curry Chicken Chili

Red Curry Chicken Chili

Ground chicken, chickpeas and tomatoes are simmered in a flavorful blend of red curry paste, coconut milk and robust Indian spices for a twist on chili.

Preparation Time
45 mins
Total Time
45 mins
Calories
334 Calories

Recipe Instructions

Step 1
Heat oil in large saucepan over medium-high heat. Add ground chicken; cook 5 to 7 minutes or until crumbled and no longer pink, stirring occasionally. Remove from pan; set aside.
Step 2
Reduce heat to medium; add 1/4 cup broth, onion, ginger, garlic to saucepan. Cook 5 minutes or until onion is tender, stirring occasionally.
Step 3
Stir in 2 tablespoons curry paste, garam masala, chili powder and salt; cook 2 to 3 minutes more or until spices are fragrant. Stir in cooked chicken, coconut milk, chickpeas and drained tomatoes. Bring to a boil.
Step 4
Meanwhile, stir together remaining 1/4 cup chicken broth and cornstarch in small bowl. Stir in cornstarch mixture to saucepan. Reduce heat and simmer 10 minutes or until mixture has thickened. Remove from heat; stir in remaining 1 tablespoon curry paste. Top each serving with cilantro, yogurt and serve with naan bread, if desired.
Red Curry Chicken Chili
Red Curry Chicken Chili
Red Curry Chicken Chili
Red Curry Chicken Chili

Ingredients

  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon grated fresh ginger
  • 1 pound ground chicken
  • ½ teaspoon chili powder
  • 2 teaspoons garam masala
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon Greek yogurt
  • 1 cup chopped sweet onion
  • 2 tablespoons Pure Wesson® Vegetable Oil
  • ½ cup reduced-sodium chicken broth, divided
  • 3 tablespoons red curry paste, divided
  • 1 (13.5 ounce) can lite coconut milk
  • 1 (15 ounce) can garbanzo beans, drained, rinsed
  • 1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
  • 1 Warm naan bread

Categories

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