June 7, 2026
URL: https://m.hunts.com/recipes/chilis-soups/red-curry-chicken-chili-8259
- Prep time 45 minutes
- Total time 45 minutes
- Servings 6
Ingredients
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2 tablespoons vegetable oil
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1 pound ground chicken
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1/2 cup reduced-sodium chicken broth, divided
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1 cup chopped sweet onion
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1 tablespoon finely chopped garlic
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1 teaspoon grated fresh ginger
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3 tablespoons red curry paste, divided
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2 teaspoons garam masala
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1/2 teaspoon chili powder
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1 teaspoon salt
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1 can (13.5 oz each) lite coconut milk
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1 can (15 oz each) garbanzo beans, drained, rinsed
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1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
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1 tablespoon cornstarch
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Chopped cilantro, plain greek yogurt and warm naan bread, optional
Nutrition Information
278 calories, 17g carbs
Directions
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Step one
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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Step two
Reduce heat to medium; add 1/4 cup broth, onion, ginger, garlic to saucepan. Cook 5 minutes or until onion is tender, stirring occasionally.
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Step three
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.
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Step four
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
Tips
For extra heat, add a few tablespoons of sambal chili paste.
