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.
Provided by Hunt's
Categories Trusted Brands: Recipes and Tips Hunt's
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- 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 Facts : Calories 333.9 calories, Carbohydrate 28.3 g, Cholesterol 48.6 mg, Fat 14.3 g, Fiber 4.8 g, Protein 23 g, SaturatedFat 5 g, Sodium 1002.3 mg, Sugar 4.5 g
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