Best 2 Coconut Curry Chili Recipes

Indulge in a tantalizing culinary journey with our delectable Coconut Curry Chili, a symphony of flavors that will delight your taste buds. This unique dish seamlessly blends the warmth of traditional chili with the aromatic allure of coconut milk, creating a harmonious balance of spicy heat and creamy richness. Let us guide you through three enticing variations of this culinary masterpiece:

1. Classic Coconut Curry Chili: Embark on a culinary adventure with our classic rendition of Coconut Curry Chili, where tender chunks of chicken or tofu bask in a velvety coconut-infused broth. A symphony of spices, including cumin, coriander, and paprika, dances on your palate, while a hint of lime adds a refreshing zest.

2. Vegetarian Coconut Curry Chili: Delight in a vibrant and wholesome Vegetarian Coconut Curry Chili, a symphony of flavors that celebrates the bounty of fresh vegetables. Crisp bell peppers, succulent carrots, and hearty chickpeas swim in a creamy coconut broth, delicately seasoned with a melange of aromatic spices.

3. Slow Cooker Coconut Curry Chili: Embrace the convenience of our Slow Cooker Coconut Curry Chili, a culinary delight that simmers effortlessly in your trusty slow cooker. Let the enticing aromas fill your kitchen as the flavors meld and deepen over time, creating a rich and satisfying chili that's perfect for a cozy meal or a casual gathering.

Each recipe offers a unique flavor profile, catering to diverse preferences and dietary choices. Whether you're a fan of classic chili, seeking a vegetarian alternative, or craving the ease of slow-cooker cooking, our Coconut Curry Chili variations are sure to satisfy your cravings. So, gather your ingredients, prepare your taste buds, and embark on a culinary expedition that will leave you craving more.

Here are our top 2 tried and tested recipes!

COCONUT CURRY CHILI

Coconut Curry Chili image

The coconut, curry, and mango chutney really put the flavor in this one. I put this together one night with what I had, and loved the results. It tastes better the next day, just like most chili. This freezes well. Seriously, you have to try it. Serve by itself, with rice, and/or with naan bread.

Provided by usmcwifey

Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

Ingredients

½ pound ground turkey
2 (10.75 ounce) cans tomato soup
1 ¼ cups water
1 tablespoon minced garlic
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
½ cup chopped carrot
¼ cup mango chutney
3 tablespoons curry powder
1 teaspoon onion powder
salt and ground black pepper to taste
½ cup coconut milk, divided

Steps:

Break the ground turkey into small pieces into a large skillet over medium heat. Cook and stir the turkey, continuing to break it into smaller pieces, until completely browned, 5 to 7 minutes. Drain as much grease as possible from the turkey.
Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add the turkey to the pot and return the mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through the turkey mixture; bring to a simmer, place a cover on the pot, and cook until the chickpeas are tender, about 15 minutes.
Stir 1/4 cup coconut milk through the chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into the chili, stir, and simmer 30 minutes more.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 43.4 g, Cholesterol 27.9 mg, Fat 9.7 g, Fiber 8.6 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 890.4 mg, Sugar 11.8 g

CHILI COCONUT CHICKEN CURRY

Chili Coconut Chicken Curry image

I came up with this the other night it was very good, my son thought it was a bit too spicy, but my hubby who is not into anything that has to much spice loved it, so I guess make your choice. I made just with Kumara as the side instead of rice but feel free to mess around with recipe.

Provided by The Flying Chef

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

olive oil
1 kg chicken breast, sliced into strips
2 medium onions, sliced
3 garlic cloves, crushed
1 tablespoon chopped fresh lemongrass
2 teaspoons red chili pepper flakes
1 teaspoon ground coriander
1 teaspoon cumin seed
1 teaspoon turmeric
2 teaspoons fish sauce
1 teaspoon chicken stock
250 ml coconut milk
200 ml coconut cream
1 1/2-2 tablespoons fresh coriander, chopped finely
120 g bean sprouts
800 g kumara
2 tablespoons olive oil
1 1/2 teaspoons cumin seeds

Steps:

Cook chicken in batches until browned all over, remove and set to one side, wipe pan.
Add onions and garlic, cook until onion is soft, add lemon grass, chili, ground coriander, juice, seeds, turmeric and sauce, cook a couple of minutes until fragrant.
Return chicken chicken to pan with stock, sugar, milk and coconut cream, cook covered about 15-20 Min's until chicken is cooked through, remove lid about 5 Min's before the end, add bean sprouts and fresh coriander, cook remaining time without lid served with baked kumara.
Baked Kumara.
Peel kumara and cut in half, then slice halves into strips.
Combine kumara, oil and seeds in a bowl. Transfer mixture to a baking dish.
Bake, uncovered, in a hot oven 10 Min's (200c) Turn heat down to moderate (180c)for a further 15 Min's of until kumara is tender.
To Serve: Place spoonfuls of chicken on a plate and serve kumara on the side.
You can also serve with brown rice if desired, we try to limit our carbs so the kumara is plenty for us.

Nutrition Facts : Calories 1056, Fat 54.3, SaturatedFat 29.3, Cholesterol 160, Sodium 564.5, Carbohydrate 84.9, Fiber 8.6, Sugar 44, Protein 59.7

Tips:

Use the right coconut milk. Look for unsweetened coconut milk in cans or cartons. Avoid coconut milk beverages, which are typically sweetened and have a different flavor profile.
Don't be afraid to adjust the heat level. This recipe is written with a medium heat level in mind, but you can easily adjust it to your liking by adding more or less cayenne pepper or red pepper flakes.
Make sure your vegetables are fresh and flavorful. The better the vegetables, the better the chili will be. If possible, use organic vegetables for the best flavor.
Don't overcook the vegetables. You want them to be tender but still have a bit of a crunch. Overcooked vegetables will become mushy and lose their flavor.
Let the chili simmer for a while. This will allow the flavors to develop and deepen. The longer you simmer it, the better it will taste.
Serve the chili with your favorite toppings. Some popular options include sour cream, shredded cheese, chopped cilantro, and avocado.

Conclusion:

This coconut curry chili is a delicious and easy-to-make dish that is perfect for a weeknight meal or a casual gathering. It is packed with flavor and nutrition, and it is sure to please everyone at the table. So next time you are looking for a new chili recipe to try, give this one a shot. You won't be disappointed!