Rating: 4.5 stars
32 Ratings
  • 5 star values: 21
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Tips:

For extra heat, add a few tablespoons of sambal chili paste.

Nutrition Facts

334 calories; protein 23g; carbohydrates 28.3g; fat 14.3g; cholesterol 48.6mg; sodium 1002.3mg. Full Nutrition
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