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Red Curry Chicken Chili

Rated as 4.55 out of 5 Stars
27k

"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."
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Ingredients

45 m servings 334
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • Cook's Tips:
  • For extra heat, add a few tablespoons of sambal chili paste.

Nutrition Facts


Per Serving: 334 calories; 14.3 28.3 23 49 1002 Full nutrition

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Reviews

Read all reviews 20
  1. 22 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

We really enjoyed this Middle Eastern 'chili' for all the authentic flavors, although calling it 'chili' is kind of a stretch. It definitely is a curry. The diced tomatoes added a bright touch t...

Most helpful critical review

I was really excited to make this and followed the recipe exactly with 2 minor exceptions: 1) I used ghee instead of vegetable oil and 2) I used lean ground turkey instead of chicken. It was OK ...

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We really enjoyed this Middle Eastern 'chili' for all the authentic flavors, although calling it 'chili' is kind of a stretch. It definitely is a curry. The diced tomatoes added a bright touch t...

I liked it! At first, I was skeptical because it was sponsored by Hunts and had not been reviewed or even made by anyone on this site. But it's quite tasty. I does not make as much as one might...

I will definitely make this recipe again. Nice combination of flavors. Only change I made was to alter the amount of Curry paste and Curry powder. That is what is great about good recipes, you c...

I made this pretty much as directed and both my husband and I thought it was great! I will definitely make this again.

I was really excited to make this and followed the recipe exactly with 2 minor exceptions: 1) I used ghee instead of vegetable oil and 2) I used lean ground turkey instead of chicken. It was OK ...

just made this, and was pleasantly surprised. i actually tripled the ingredients to make an extra large pot. i used turkey, not chicken. splashed in tomato paste for color and omitted corn s...

This was delicious. I had to make some changes due to availability of ingredients, but it still turned out great. Next time I'll up the spice, and maybe use tomato sauce instead of diced tomatoe...

I have made this a few times and my family has enjoyed it. It has a great mix of flavors. I wouldn't change anything. As previously mentioned it tastes better the next day so I usually double ...

Used ground turkey instead. Did not have some of the 'special' ingredients but it worked well anyway.