• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time


    Cook Time


    Total Time





    • 2 tablespoons Pure Wesson® Vegetable Oil
    • Chopped cilantro, plain greek yogurt and warm naan bread, optional
    • 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, divided
    • 2 teaspoons garam masala
    • 1/2 teaspoon chili powder
    • 1 teaspoon salt
    • 1 can (13.5 oz each) lite coconut milk
    • 1 can (15 oz each) garbanzo beans, drained, rinsed
    • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
    • 1 tablespoon cornstarch
    • 1 pound ground chicken


    1. 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
    2. Reduce heat to medium; add 1/4 cup broth, onion, ginger, garlic to saucepan. Cook 5 minutes or until onion is tender, stirring occasionally.
    3. 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.
    4. 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