Red Curry Chicken Chili recipe
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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
Nutrition Info
- 333.9 caloriescarbohydrate: 28.3 gcholesterol: 48.6 mgfat: 14.3 gfiber: 4.8 gprotein: 23 gsaturatedFat: 5 gservingSize: -sodium: 1002.3 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Red Curry Chicken Chili
Directions
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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.
Reduce heat to medium, add 1/4 cup broth, onion, ginger, garlic to saucepan. Cook 5 minutes or until onion is tender, stirring occasionally.
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.
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.