Red Curry Chicken Chili

Red Curry Chicken Chili
  • 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 (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
  • 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.

03/27/2018
Red Curry Chicken Chili, recipe PT15M PT1H 5 455 calories

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