Diva Tasting: Curry Chicken Chile….


  • 1/2 Teaspoon Chili Powder
  • 1/2 Teaspoon Turmeric
  • 1 Teaspoon Kosher Salt
  • 1 Can (13.5 Oz Each) Coconut Milk
  • 1 Can (15 Oz Each) Garbanzo Beans, Drained, Rinsed
  • 1 Can (14.5 Oz Each) Diced Tomatoes, Drained
  • 1 Tablespoon Cornstarch
  • 2 Tablespoons Vegetable Oil
  • 4 Cups Rotisserie Bought Chicken Chopped (or 1 Lbs Ground Chicken Browned)
  • 1 Cup Reduced-Sodium Chicken Broth, Divided
  • 1 Cup Chopped Green Onion
  • 1 Tablespoon Minced Garlic
  • 2 Teaspoon Grated Fresh Ginger
  • 2 Tablespoons Red Curry Paste, Divided
  • 2 Teaspoons Garam Masala Or Curry Powder
  • Chopped Cilantro, Plain Greek Yogurt And Warm Naan Bread, Optional
  1. In a large saucepan add 1/2 Cup broth, onion, ginger, garlic to saucepan. Cook 5 minutes or until onion is tender, stirring occasionally.
  2. Stir in 2 tablespoons curry paste, garam masala, chili powder, turmeric 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.
  3. Meanwhile, stir together remaining 1/2 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.


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