Paleo Indian Chicken Chili
Total Time 40 min.
Preparation 10 min.
Cook 30 min.
NatureRaised Farms® Individually Frozen Boneless Skinless Chicken Breast Portions heated in organic chicken stock and coconut milk with hearty Indian spices simmered with carrots and red bell peppers.
NatureRaised Farms® Individually Frozen Boneless Skinless Chicken Breast Portions (4-ounces each), thawed, large diced 2 Tablespoons coconut oil
½ cup onion, diced 2 Tablespoons garlic, minced
2 Tablespoons ginger, minced
1 cup chicken stock
1 (13.66 oz) can unsweetened coconut milk
2 Tablespoons red curry powder
2 Tablespoons hot Madras curry powder
½ teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon ground coriander
1 teaspoon Kosher salt
1 cup baby carrots
1 cup red bell peppers, diced
2 Tablespoons arrowroot powder
- In a medium saucepan, heat oil over medium-high heat. Sauté onions, garlic and ginger for 2 to 3 minutes. Stir in chicken and let sear on all sides for 5 to 7 minutes until chicken starts browning. Note that the chicken will not be cooked throughout at this step.
- Deglaze the pot with chicken stock and coconut milk. Scrape the bottom of the pot for food particles for added flavor.
- Stir in the seasonings: red curry, hot Madras curry, turmeric, cumin, coriander and salt.
- Add in the carrots and peppers, and bring chili to a boil. Reduce heat, cover and simmer for 20 minutes, stirring often. Mix arrowroot powder with 2 tablespoons of cold water and stir into chili until thickening begins.