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RED CURRY CHICKEN CHILI

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 6
INGREDIENTS
  • 2 tablespoons Pure Wesson® Vegetable Oil
  • 1 pound ground chicken
  • 1/2 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
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1 can (13.5 oz each) lite coconut milk
  • 1 can (15 oz each) garbanzo beans, drained, rinsed
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
  • 1 tablespoon cornstarch
  • Chopped cilantro, plain greek yogurt and warm naan bread, optional
DIRECTIONS

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