Unusual, yes. Delicious, YES! This chicken curry chili combines the flavors of curry with some of the components of chili and the combination is out-of-this-world good!
You can make a big pot of deliciousness in no time at all and this recipe is perfect for tailgating or game day!
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It also happens to be award winning! Yep! Jeff and I have entered 4 chili cook-offs with this recipe and it has won first place twice and second place once. The 4th contest we entered was not a true cook off, but more of "who you knew" kind of thing. We had so many people tell us that this chili was the best, but they had to vote for their friend.
Anyway, none of that matters, this Curry Chicken Chili will be a definite winner in your house! Even people who say they don't like curry, love this chili! I can't wait to hear your feedback!
If you love curry, you may want to check out this recipe for Thai Curry Chicken!
Frequently Asked Questions
None really. The only ingredient that isn't always found in your local grocery store is the Lemongrass Paste; although, I love using it in this recipe and hope you can find it -- if not, it can be omitted or replaced with lemon zest.
Yes, it freezes great. Just make sure it is completely cool before freezing to avoid ice crystals.
Yes, you can use chicken breasts, sirloin, even pork if you prefer, and the timing will be the same. I actually prefer it with chicken breast instead of the thigh meat, but Jeff liked the thigh meat. If you like a softer texture, stick with the thigh meat.
Only if you want it to be. If you want a milder curry chicken chili, then omit the chili garlic sauce and that will cut the heat level down. As written, I would say the heat level is between a 4-5. If you want a hotter chili, then increase the chili garlic sauce or add in some diced hot peppers.
Yep! No problems, just use the manual settings on your pressure cooker and follow the same instructions.
What is Curry Chicken Chilli?
Basically, it's a mix of a basic curry with some components of a traditional chili. It can be eaten with rice or without rice, but I prefer it served over a little rice.
I honestly thought I had made it up, but there are some other recipes for Curry Chicken Chili out there. Jeff and I were invited to a party where everyone brought a chili and we wanted to be different, so we whipped up a batch of curry chili and it was delicious.
The original version has sirloin in it and it was made on the stove. You can find that recipe right here: Thai Curry Chili
I use two different curries in this recipe and find that the balance of flavor is simply perfect!
I am certainly not claiming that this is an authentic curry in any way, but if you enjoy all types of curry, you will certainly love this!
Tips to avoid the Water Notice in the Ninja Foodi
These tips would also apply to avoiding the burn notice on the Instant Pot.
- Deglaze the pot after sautéing the chicken with the chicken stock and scrape the bottom to remove any browned bits (fond).
- Don't shake or stir the coconut milk before adding to the pot.
- Don't stir after you add the tomatoes, coconut milk and peanut butter.
How Can I Make this Curry Chicken Chili on the Stovetop?
I've been making this curry chicken chili way before the Ninja Foodi came out and it's super easy to make on the stove.
Simply follow the instructions up to the point where you would pressure cook and, instead, stir all the ingredients together and simmer for 30-40 minutes or until the flavors have melded together and the chili has thickened up some.
Serve & Enjoy!
How to make Curry Chicken Chili in your Electric Pressure Cooker
I used the Ninja Foodi Pressure Cooker to make this recipe and I absolutely LOVE that I can make the rice on top!
If you have a different style of pressure cooker, you may not be able to do this unless you have a rack that will allow the 6" pan to sit on top of the chili and if your pressure cooker is tall enough to allow for that. I'm using the 6.5qt Ninja Foodi in this recipe.
Here are the brands of the lemongrass paste, chili garlic sauce, and red curry paste I use:
The Lemongrass Paste is from Gourmet Garden and can be found in the herb section of your grocery store. Not all stores carry it and if you can't find it, simply grate in a little lemon zest to add a slight brightness to the chili.
The (affiliate link)Chili Garlic Sauce is made by Huy Fong and can usually be found at any grocery store in the international food aisle.
The (affiliate link)Red Curry Paste is made by Thai Kitchen and it can usually be found at any grocery store in the international food aisle.
I always like to prep my ingredients beforehand. This allows the recipe to come together quick and easy.
Chop your Vidalia onion into ½" dice. Chop the bell peppers into ½" dice. Rinse the jasmine rice until the water runs clear and leave to drain in the strainer. Drain and rinse your canned black beans.
The jasmine rice I use in this recipe is white jasmine. Apparently, there is a brown jasmine rice and, while you can use brown jasmine in this recipe, you would need to increase your cook times accordingly and you would most likely not be able to make the rice at the same time.
I also suggest measuring out your spices beforehand since several of them are divided in the recipe, it really makes it easier.
No matter what type of meat you are using, cut it into 1-1½" chunks. The meat will shrink some as it cooks, so make it slightly bigger than the size you want in your curry chili.
You are going to add some of the seasonings directly to the chicken before sautéing it, so I like to put it in a mixing bowl or in a plastic bag. To the meat add ½ teaspoon of sea salt, ½ teaspoon of pepper, 1 teaspoon red curry paste, and 1 tablespoon of the curry powder. Mix well.
Turn the Ninja Foodi or pressure cooker on sear/sauté on high and add about 2 tablespoon of olive oil. When the oil is hot, add the seasoned chicken/meat and the diced onions. Sauté for a few minutes to sear on the spices.
Deglaze the pot with chicken stock and stir/scrape the bottom to make sure nothing is stuck.
DO NOT STIR from here on out. Add in the diced peppers, fire roasted tomatoes, the remaining spices (1 teaspoon sea salt, 1 tablespoon curry powder, 2 teaspoon red curry paste, 1 tablespoon lemongrass paste, 1 tablespoon chili garlic sauce), coconut milk, drained and rinsed black beans, and the peanut butter right on top.
Do NOT STIR. Put the rack in the high position over the chili.
In a (affiliate link)6" Fat Daddio pan combine the rinsed rice and 1½ cups water. Cover the pan and place it on the rack.
If you don't have the Ninja foodi and want a to get the rack for your pressure cooker, you can order it here. Make sure you get the right size, though. I have the Instant Pot Duo Crisp and both the 6.5qt rack and the 8qt rack fit in the 8qt duo crisp.
Put the pressure lid on and turn the valve to seal. Pressure cook on high for 5 minutes. When the time is up, allow the pot to natural release for 2 minutes and then manually release the remaining pressure.
Remove the rice, uncover and fluff with a fork. Cover until ready to serve.
Remove the rack and stir the curry chicken chili. It will be slightly thinner than regular chili and is perfect served over rice. If you prefer to skip the rice and want a thicker chili, then just use the sear/sauté on medium/low to reduce the liquid. It also thickens as it sits.
Stir in the chopped cilantro just before serving. Top with your favorite toppings! Here are the ones I love to use.
Toppings for Curry Chicken Chili
- Diced Cucumber: It might sound odd, but it's so good! The cucumber adds a crunch and cooling to the spice of the chili.
- Diced Green Onions: They add a little crunch and a nice flavor
- Greek Yogurt or Sour Cream: I prefer Greek Yogurt, but sour cream works, too!
- Chopped Peanuts: These are a must, unless of course you don't like them!
- Cilantro: I always love to add a bit of fresh cilantro on the top.
Serve & Enjoy!
Curry Chicken Chili
- Any Electric Pressure Cooker
- 2 tablespoon olive oil
- 1½ pounds chicken thighs or chicken breasts
- 1½ teaspoon fine grind sea salt divided in recipe
- ½ teaspoon black pepper
- 1 tablespoon red curry paste divided in recipe
- 2 tablespoon yellow curry powder divided in recipe
- 1 vidalia onion
- 1 cup chicken stock
- 1 red pepper or 4 mini red peppers
- ½ yellow pepper or 2 mini yellow peppers
- 14.5 ounces fire roasted tomatoes
- 1 tablespoon lemongrass paste
- 1 tablespoon chili garlic sauce
- 15 ounces coconut milk in the can
- 29 ounces black beans drained and rinsed (canned)
- ¼ cup peanut butter
- 1½ cups jasmine rice
- 1½ cups water
- 1 cup cilantro
- Greek Yogurt or Sour Cream
- crushed peanuts
- chopped green onions
- fresh cilantro
- chopped cucumbers
- Chop the chicken into 1-1½" chunks. Dice the onion and peppers into about ½" dice. Chop the cilantro. Measure out the remaining ingredients.
- Place the cubed chicken in a mixing bowl and add ½ teaspoon fine grind sea salt, ½ teaspoon of black pepper, 1 teaspoon of the red curry paste, and 1 tablespoon of the yellow curry powder. Mix to combine.
- Turn the Ninja Foodi on high sear/sauté and add 2 tablespoon of olive oil. Allow the oil to heat up and add the chicken and onions. Sauté on high for 3-5 minutes. Deglaze with the chicken stock.
- Add in the peppers, the fire roasted tomatoes, remaining 1 teaspoon salt, lemongrass paste, garlic chili sauce, remaining curry powder, and the remaining red curry paste, rinsed black beans, coconut milk, and the peanut butter. Do not stir.
- If you want to cook your rice at the same time, rinse the rice under cold water until the water runs clear and put it in a 6" Fat Daddio pan with 1½ cups of water. Put the rack in the high position and set the pan on top, cover with foil or a silicone cover.
- Put the pressure lid on and turn the valve to seal. Pressure cook on high for 5 minutes. When the time is up allow the pot to natural release for 2 minutes and then manually release the remaining pressure.
- Remove the rice and fluff with a fork, cover to keep warm. Remove the rack and stir in the chopped cilantro.
- Ladle over rice and top with desired toppings. Serve & Enjoy!
ABOUT THE RECIPE AUTHOR, LOUISE LONG
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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