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Red Curry Chicken Chili

Red Curry Chicken Chili

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.

Ingredients



Instructions

  1. Heat oil in large saucepan over medium-high heat. Add ground chicken; cook for 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 for 5 minutes or until onion is tender, stirring occasionally.
  3. Stir in 2 tablespoons curry paste, garam masala, chili powder and salt; cook for 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 for 10 minutes or until mixture has thickened. Remove from heat; stir in remaining 1 tablespoon curry paste.
  5. Top each serving with cilantro, yogurt and serve with naan bread, if desired.

Yield: 6 servings | Total time: 45 min.

Cook's Tips

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

Nutrition Information: Calories: 278

Recipe and photo credit: Conagra Brands, Inc.


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