Red Curry Chicken Chili Recipe

Name: Red Curry Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Pure Wesson(R) 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 (13.5 ounce) can lite coconut milk; 1 (15 ounce) can garbanzo beans, drained, rinsed; 1 (14.5 ounce) can Hunt's(R) Diced Tomatoes, drained; 1 tablespoon cornstarch; Chopped fresh cilantro (optional); Greek yogurt (optional); Warm naan bread (optional)

Servings: persons

2 tablespoons Pure Wesson(R) 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 (13.5 ounce) can lite coconut milk
1 (15 ounce) can garbanzo beans, drained, rinsed
1 (14.5 ounce) can Hunt's(R) Diced Tomatoes, drained
1 tablespoon cornstarch
Chopped fresh cilantro (optional)
Greek yogurt (optional)
Warm naan bread (optional)

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.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons Pure Wesson(R) Vegetable Oil, 1 pound ground chicken, 1/2 cup reduced-sodium chicken broth, divided, 1 cup chopped sweet onion, and more.

Yes, Red Curry Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Curry Chicken Chili

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