Red Curry Chicken Chili Recipe

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.