Chicken Curry Chili

iVillage Member
Registered: 04-26-2007
Chicken Curry Chili
1
Wed, 11-14-2012 - 1:01pm

There are some recipes for this on the web, but I made this particular one up as I went along, and it turned out wonderfully!

Chicken Curry Chili

3 lbs lean ground chicken (this made a big batch)

2 medium or 1 really large onions, diced

2 tsp minced garlic

1 bunch of celery, chopped

1 dried thai chili, with a couple of slits made in it (optional - I just happened to have one from a friend's garden over the summer that we dried)

2 15-oz cans of chickpeas, rinsed and drained

1 bag frozen peas and carrots

1 bag frozen cut green beans

2 plum tomatoes, diced (or a 14-oz can of diced tomatoes)

4 cups of low-sodium FF chicken stock (or less, depending on the consistency you want)

2 T low-sodium soy sauce (or more, to taste)

1 can lite coconut milk (unsweetened)

1 T red curry paste (green would work, too)

2 T Fish sauce

2 tsp curry powder or garam masala (I didn't have enough curry, so used 1 tsp of each)

2 tsp ground cumin

1.5 tsp ground coriander

1/2 cup chopped cilantro

Juice of 1 lime

2 T canola or extra-virgin olive oil

Salt and pepper, to taste

In a heavy-bottomed dutch oven or stock pot, heat oil and begin browning the ground chicken.  When it's almost browned, add the onions, garlic and celery with a pinch of salt, stirring often.  Add the dried thai chili.  Add the curry paste, stir to combine, and cook for 1-2 minutes.  Add the tomatoes and cook 1 more minute.  Add the dried spices (curry, garam masala, cumin, coriander) and cook another minute.  Add the can of coconut milk, scraping the bottom of the pan, then add 1/2 the chicken stock (you can add the other half later if you want/need it).  Add the fish sauce and the soy sauce; bring to a boil, then reduce to a simmer for 20 minutes.  Add the chickpeas and the frozen vegetables, and the rest of the chicken stock if the mixture isn't "soupy" enough.  Simmer another 15 minutes.  Add the lime juice and chopped cilantro at the end, and remove the dried thai chili.  Garnish with lime wedges, more chopped cilantro, and chopped peanuts or toasted unsweetened coconut milk (optional).

New Year

Community Leader
Registered: 10-16-2007
Thu, 01-10-2013 - 3:55pm
Looks yummy!

Michelle

Mom to Addison (7) & Gabriel (4)