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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Red Curry Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions