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.
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
