Red Curry Chicken Chili

5 of 5
(4 ratings)
Prep
Time
Total Time
Number Of
Ingredients
12
Servings6

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

Ingredients
  • 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
 
Directions
  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
  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.
  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.
  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
Cook's Tips

For extra heat, add a few tablespoons of sambal chili paste.

Cook's Tips

For extra heat, add a few tablespoons of sambal chili paste.

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Nutrition Information
Calories: 278 View complete nutrition information
Reviews (4)

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Overall Rating

Max Rodriguez January 10, 2017

love this recipe. I have made it in the original as well as modified it by adding jalapenos. the second variation is to use shrimp to reduce calories. I buy small shrimp and chopped them in small pieces. I also use 1.5 pounds. Ten stars

Jeanine December 18, 2016

Amazing flavors! A major hit with everyone!

Mary October 23, 2016

I think it was delicious and we are totally making again!!!🤗😱😱😱😱👻👻👻👍👍👍👍👍👍👍👍🌶🌶🌶

Kim October 13, 2016

Awesome! Easy, quick and cheap! I doubled the ginger, garlic and tomatoes. Will definitely make again😁