Chicken Recipe ⇒ Red Curry Chicken Chili

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
• ½ 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
• ½ 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
• ¼ cup Chopped fresh cilantro
• 1 tablespoon Greek yogurt
• 1 Warm naan bread

Cooking 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.

Nutrition Facts

• calories333.9
• carbohydrateContent28.3 g
• cholesterolContent48.6 mg
• fatContent14.3 g
• fiberContent4.8 g
• proteinContent23 g
• saturatedFatContent5 g
• sodiumContent1002.3 mg
• sugarContent4.5 g