Quick fun story about this recipe. Joel started a new job October 2018, and the company every halloween day has a company wide chili cook off. We had just tried this recipe the week before in our new lodge cast iron pot, which we are obsessed with, and feel in love with the ingredients in this unique chili. He entered the cook off, and ended up winning with this curry chicken chili!
This year, we went for a second round with this chili and too our surprise won again! So needless to say, this chili is the bomb digity! If you won’t take our word for it, ask the 500+ employees who voted for it! And the countless other friends and family we have made this for that always ask for the recipe. It really is so unique and different that people love putting something new on the table to eat!
The ground chicken, chickpeas, and tomatoes are simmered in a flavorful blend of red curry past, coconut milk, and robust Indian spices giving you a lovely twist on a traditional chili. Once you have tried this chili, I promise you will never want to go back to traditional chili ever again! Serve with a side of our homemade garlic naan bread, and your mind will be blown!
We hope you get the chance to try this chili out and let us know what you think! And the next time you have the opportunity to enter in a chili cook off, make sure to use this recipe and impress everyone! You can share the recipe, or we can keep it to just ourselves as a little get fooding secret. Happy Get fooding and have fun making this amazing recipe!
Recommended Products
As an Amazon Associate and member of other affiliate programs, We earn from qualifying purchases.
Red Curry Chicken Chili
(No Ratings Yet)
Loading...Ground chicken, chickpeas, and tomatoes are simmered in a flavorful blend of red curry paste, coconut milk, and robust Indian spices giving you a lovely twist on a traditional chili.
Ingredients
- 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
- 2 teaspoons garam masala
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1 can (13.5 oz each) coconut milk
- 1 can (15 oz each) garbanzo beans, drained and rinsed
- 1 can (14.5 oz each) Diced Tomatoes, drained
- 1 tablespoon cornstarch
- Chopped cilantro, plain greek yogurt and warm naan bread, optional
Instructions
Heat oil in large saucepan over medium-high heat.
Add ground chicken. Cook 5 to 7 minutes or until crumbled and no longer pink. Remove from pan, set aside, and drain left over oil.
Reduce heat to medium. Add onion, ginger, garlic to saucepan. Cook 5 minutes or until onion is tender, stirring occasionally.
Stir in the curry paste, garam masala, chili powder and salt. Cook 2-3 minutes more or until spices are fragrant.
Stir in 1/4 cup chicken stock, cooked chicken, coconut milk, garbanzo beans 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 pot.
Reduce heat and simmer 30 minutes to 1 hour on low to let flavors combine.
Remove from heat, then top each serving with cilantro, yogurt and serve with naan bread, if desired . Enjoy!
Notes
1. For extra heat, add a few tablespoons of sambal chili paste. --- 2. The recipe calls for 1 lb of ground chicken, but we like on occasion to add more. We usually do 1.5 lbs of ground chicken so if you want more meat in every bite, add some more! Same goes for garbanzo beans! --- 3. You can make this recipe vegan free and gluten free! Just omit the chicken, double the garbanzo beans, use vegetable stock instead of chicken stock, and non dairy yogurt if desired on top. Yum! --- 4. This recipe is quick to make and pull together. However, if you wish to have this dish done a few hours before dinner, feel free to put all the cooked ingredients in a crock pot to sit for a few hours and simmer. --- 5. The longer the ingredients simmer together the more flavorful the chili will be! We like ours to simmer for a good 30min to and hour on low heat, stirring occasionally. --- 6. We love using fresh ginger for our chili. So we don't waste any ginger, we chop the ginger into 1 inch pieces after peeling the skin off, and freeze them in a Ziploc baggie until use. When you need one, just pull out and grade. Works perfect! --- 7. Garbanzo beans are basically the same as chickpeas. Whatever you can find at the store will work perfect!
