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

333.9 calories; 23 g protein; 28.3 g carbohydrates; 48.6 mg cholesterol; 1002.3 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2016
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 to the dish. I also ground my own chicken thighs as I don't care for the taste of store-bought ground chicken. I also served it over brown basmati rice with Greek yogurt and chopped cilantro and Naan. Very hearty and tasty. I'm sure to make it again. Thanks Hunt's! Read More
(8)

Most helpful critical review

Rating: 3 stars
04/23/2017
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 but not as good as I had hoped. I've had many coconut & tomato based curries before but this didn't seem familiar to any that I can recall. The best I can describe it is like a mashup of Indian & Thai curries. I did serve it over a whole grain rice I don't normally use (MinuteRice) that wasn't up to par but I accounted for that in my rating. I wish I could be more specific in what it was lacking but I can't put my finger on it. I probably won't make this again nor would I order it in a restaurant but I'd certainly eat it if someone cooked it for me. Read More
(1)
30 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/22/2016
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 to the dish. I also ground my own chicken thighs as I don't care for the taste of store-bought ground chicken. I also served it over brown basmati rice with Greek yogurt and chopped cilantro and Naan. Very hearty and tasty. I'm sure to make it again. Thanks Hunt's! Read More
(8)
Rating: 5 stars
12/22/2016
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 to the dish. I also ground my own chicken thighs as I don't care for the taste of store-bought ground chicken. I also served it over brown basmati rice with Greek yogurt and chopped cilantro and Naan. Very hearty and tasty. I'm sure to make it again. Thanks Hunt's! Read More
(8)
Rating: 4 stars
12/18/2016
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 think but it's very good. The only reason I didn't give it 5 stars is because it's not spicy hot enough for my taste. The finishing touches of the yogurt and cilantro are key. I'm sure the leftovers will be better tomorrow. Read More
(3)
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Rating: 5 stars
01/18/2017
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 can change them slightly to your own tastes. This is also an easy recipe to throw together. Love it. Read More
(2)
Rating: 3 stars
04/23/2017
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 but not as good as I had hoped. I've had many coconut & tomato based curries before but this didn't seem familiar to any that I can recall. The best I can describe it is like a mashup of Indian & Thai curries. I did serve it over a whole grain rice I don't normally use (MinuteRice) that wasn't up to par but I accounted for that in my rating. I wish I could be more specific in what it was lacking but I can't put my finger on it. I probably won't make this again nor would I order it in a restaurant but I'd certainly eat it if someone cooked it for me. Read More
(1)
Rating: 5 stars
04/16/2017
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 the recipe. Read More
(1)
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Rating: 5 stars
04/17/2017
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 tomatoes mainly for the sake of having more sauce. I served over rice with cucumber raita from this site on the side and pita bread (because the grocery store with naan bread was closed today..) very good. And...you forced me to finally make garam masala from scratch. Thank you! Read More
(1)
Rating: 5 stars
04/20/2017
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 starch. will make again! Read More
(1)
Rating: 5 stars
11/29/2017
I made this pretty much as directed and both my husband and I thought it was great! I will definitely make this again. Read More
(1)
Rating: 4 stars
09/20/2018
I want to try this again. I added red curry and salt as directed and it's too salty for me. Next time I'll just add salt to taste. The red curry paste that you use is probably an important consideration as they are likely to all be different. The texture is good and you could make this vegetarian and enjoy it. Read More