How to Make Red Curry Chicken Chili - A Step-by-Step Guide

If you’re looking for a unique and flavorful twist on a classic chicken chili recipe, then you’ve come to the right place. The Red Curry Chicken Chili is a delicious fusion of traditional American chili and Thai red curry flavors, resulting in a dish that is both comforting and exotic. This recipe is sure to become a favorite in your household, as it offers a perfect balance of savory, spicy, and slightly sweet flavors.

The key ingredient that sets this recipe apart is the red curry p...

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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

Information

  • Prep Time: 45 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    334 cal.

    • Total Fat: 14g
    • Saturated Fat: 5g
    • Cholesterol: 49mg
    • Sodium: 1002mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 23g
    • Vitamin C: 6mg
    • Calcium: 39mg
    • Iron: 1mg
    • Potassium: 437mg