2 tablespoons Pure Wesson® Vegetable Oil
1 pound ground chicken
1/2 cup reduced-sodium chicken broth, divided
1 cup chopped sweet onion
1 tablespoon finely chopped garlic
1 teaspoon grated fresh ginger
3 tablespoons red curry paste, divided
2 teaspoons garam masala
1/2 teaspoon chili powder
1 teaspoon salt
1 can (13.5 oz each) lite coconut milk
1 can (15 oz each) garbanzo beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
1 tablespoon cornstarch
Chopped cilantro, plain greek yogurt and warm naan bread, optional
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Total Fat | 14 g | 24% |
| Saturated Fat | 5 g | 30% |
| Cholesterol | 53 mg | 20% |
| Sodium | 866 mg | 41% |
| Carbohydrate | 15 g | 6% |
| Dietary Fiber | 3 g | 16% |
| Protein | 16 g | 36% |
| Vitamin C | 8 mg | 15% |
| Calcium | 53 mg | 6% |
| Iron | 2 mg | 11% |
| Vitamin A | 1296 iu | 30% |
| Calories | 243 kcal | 14% |
| Sugars | 3 g | 0 |
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
Reduce heat to medium; add 1/4 cup broth, onion, ginger, garlic to saucepan. Cook 5 minutes or until onion is tender, stirring occasionally.
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.
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
For extra heat, add a few tablespoons of sambal chili paste.
Red Curry Chicken Chili
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