Best 2 Indo Texan Curry Chili Recipes
Embark on a culinary adventure that harmoniously blends the vibrant flavors of India with the bold, hearty essence of Texas in this Indo-Texan Curry Chili recipe. This unique dish artfully combines the aromatic spices of traditional Indian curries with the robust smokiness of Texan chili, resulting in a symphony of flavors that tantalizes the taste buds.
The recipe offers two delectable variations: a vegetarian option brimming with a symphony of garden-fresh vegetables and a meat-lover's delight featuring tender, slow-cooked beef. Both versions are generously seasoned with a melange of spices such as cumin, coriander, turmeric, and garam masala, imparting a warmth and depth of flavor that is both comforting and invigorating.
Savor the aromatic basmati rice, which serves as the perfect accompaniment to this flavorful chili, soaking up the delectable sauce with every bite. As you relish this culinary masterpiece, you'll find yourself transported to a crossroads where the vibrant tapestry of Indian spices meets the rugged charm of Texan cuisine.
CURRY CHICKEN CHILI WITH SRIRACHA
This spicy chili is a great change from your everyday chili. Ground chicken and smashed chickpeas are loaded with jalapeno, spices and a hefty kick of sriracha. The cool cream yogurt and zesty lime are the perfect complement to its hearty heat.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Gather your ingredients.
- Peel and grate or mince ginger. Peel and chop or grate the garlic. Halve and seed jalapeno peppers then chop. Peel and chop the onion.
- Heat a Dutch oven over medium-high heat with oil, 2 turns of the pan. Add chicken and brown and crumble. Season with salt and pepper. Add ginger, garlic, peppers, onions and sweat a few minutes. Add chili powder, cumin, coriander and garam masala and stir a minute more. Add stock, tomatoes, tomato sauce and sriracha. Reduce heat a bit to simmer and thicken.
- Add chickpeas to a food processor and coarsely chop, 5 to 7 pulses. Add chickpeas to chili.
- If serving naan, preheat griddle to medium-high, sprinkle with water and cook bread until blistered. Brush with melted butter if desired.
- Adjust seasonings for the chili and stir in mango chutney if using. Serve with yogurt or sour cream, scallions or chives, pickled jalapeno peppers and any optional toppings.
INDO-TEXAN CURRY CHILI
Steps:
- Cook ground beef and garlic in large pot until meat is browned. Drain fat. Add curry powder, coriander, cumin, and lemon peel. Stir in sweet peppers, tomato puree, undrained Rotel, broth, coconut milk, and ketchup. Bring to a boil; reduce heat. Simmer for 1 1/2 hours or until desired consistency. Serve over warm rice.
Tips:
- To achieve the best flavor, use a combination of dried and fresh spices. Dried spices provide a deep, rich flavor, while fresh spices add a bright, vibrant touch. - If you don't have any garam masala on hand, you can make your own by combining ground cumin, coriander, cardamom, cloves, cinnamon, and nutmeg. - Be sure to brown the ground beef and vegetables before adding the liquids. This will help to develop the flavor of the dish. - If you like your chili on the spicier side, add a serrano or jalapeño pepper. - Serve the chili with your favorite toppings, such as shredded cheese, sour cream, and chopped cilantro.Conclusion:
Indo-Texan curry chili is a delicious and unique dish that combines the flavors of two distinct cuisines. It's a perfect meal for a cold winter day or a casual get-together with friends. So next time you're looking for something new to try, give this recipe a try. You won't be disappointed!
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