Steps to Prepare Eggplant Red Curry

Red Curry Chicken Chili

A vegan version of the much loved amazingly rich, creamy and flavoursome tikka masala curry.

Recipe Summary 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 | Eggplant Red Curry

2 tablespoons Pure Wesson® Vegetable Oil

1 pound ground chicken

½ 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

½ teaspoon chili powder

1 teaspoon salt

1 (13.5 ounce) can lite coconut milk

1 (15 ounce) can garbanzo beans, drained, rinsed

1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained

1 tablespoon cornstarch

¼ cup Chopped fresh cilantro

1 tablespoon Greek yogurt

1 Warm naan bread

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.

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

Info | Eggplant Red Curry

prep: 45 mins total: 45 mins Servings: 6 Yield: 6 servings

TAG : Red Curry Chicken Chili

Trusted Brands: Recipes and Tips, Hunt's,