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    Home ยป Chicken Recipes ยป Pressure Cooker Chicken Recipes

    Curry Chicken Chili ~ Pressure Cooker & Stovetop Instructions

    Published: August 16, 2020Updated: February 20, 2021 ยท This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. As an Amazon Associate, I earn from qualifying purchases. See Our Full Disclosure Policy for More Information

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    Cooking Methods
    • Ninja Foodi Pressure Cooker with TenderCrisp
    • Any Electric Pressure Cooker
    Recipe Time :30 minutes mins
    Servings: 10

    Recipe Rating

    Add to FavoritesSaved! Jump To Recipe
    curry chicken chili in a bowl with garnish

    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!

    curry chicken chili in a bowl with garnish

    Would you like to save this recipe?

    I will email this recipe page to you, so you can come back to it later!

    You can make a big pot of deliciousness in no time at all and this recipe is perfect for tailgating or game day!

    This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. As an Amazon Associate, I earn from qualifying purchases.

    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!

    Find The Information You Need Quickly

    Toggle
    • Frequently Asked Questions
    • What is Curry Chicken Chilli?
    • Tips to avoid the Water Notice in the Ninja Foodi
    • How Can I Make this Curry Chicken Chili on the Stovetop?
    • How to make Curry Chicken Chili in your Electric Pressure Cooker
    • Curry Chicken Chili

    Frequently Asked Questions

    What specialty ingredients do I need to make this recipe?


    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.

    Can I freeze it?


    Yes, it freezes great. Just make sure it is completely cool before freezing to avoid ice crystals.

    Can I use a different type of meat?


    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.

    Is this recipe spicy?


    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.

    Can I make this in any electric pressure cooker?


    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.

    Thai Curry Chili

    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.

    photo of the lemongrass paste, garlic chili sauce, and red curry paste I use

    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.

    seasoning the chicken

    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.

    sauteing chicken and onions for curry chicken chili

    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.

    adding ingredients to the pot for the curry chicken chili

    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.

    Reversible Rack for Ninja Foodi

    preparing the rice to cook on top of the chili

    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.

    fluffing the rice after cooking

    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.

    stirring the curry chicken chili

    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!

    serving chili with toppings
    curry chicken chili in a bowl with garnish

    Curry Chicken Chili

    Recipe By: Louise
    This chili has complex flavors, yet is simple to make! Serve it over rice or just dish out a bowl, garnish and serve. You are going to love it!
    4.86 from 7 votes
    Add to My Favorites Saved! Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 7 minutes mins
    Time to Pressure 8 minutes mins
    Total Time 30 minutes mins
    Course Dinner, Soup
    Cuisine Asian
    Servings 10
    Calories 448 kcal

    Equipment

    • Ninja Foodi Pressure Cooker with TenderCrisp
    • Any Electric Pressure Cooker
    Turn this on when cooking to prevent your screen from going dark

    Ingredients

    • 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

    Optional Toppings

    • Greek Yogurt or Sour Cream
    • crushed peanuts
    • chopped green onions
    • fresh cilantro
    • chopped cucumbers

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    Instructions
     

    • 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!

    Video

    https://youtu.be/Zrcvj_Mh0b8

    Notes

    Nutritional Values are for the Curry Chicken Chili only. If you are serving with rice, here are the nutritional values of ½ cup of cooked rice.
    Calories: 181 Fat: 1 gram Carbs: 39 grams Protein: 4 grams
     
     
    Nutritional values are provided as a courtesy and thesaltedpepper.com makes no guarantees of accuracy. We do our best to ensure they are accurate, but many factors influence nutritional values that are beyond our control. Different brands of items have different nutritional values, so it is always best to do your own independent nutritional analysis based on the items you are using in a recipe if you require a high level of accuracy. Thesaltedpepper.com will not be held accountable for any errors in the displayed nutritional information.

    Nutrition

    Serving: 1cupCalories: 448kcalCarbohydrates: 30gProtein: 22gFat: 28gSaturated Fat: 12gCholesterol: 67mgSodium: 562mgPotassium: 696mgFiber: 9gSugar: 5gVitamin A: 794IUVitamin C: 29mgCalcium: 55mgIron: 4mg
    Keyword curry in the Ninja Foodi, Ninja Foodi curry recipe, thai curry chili
    Course Dinner, Soup
    Cuisine Asian
    Tried this recipe?Let us know how it was!

    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.

    Picture of Louise.

    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 learning more about the appliances they love.

    Ninja Foodi Pressure Cooker & Air Crisper 101

    Simply Cooking with Louise

    Ninja Woodfire Outdoor Grill & Smoker

    Ninja Combi Recipes & Tips

    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

    I WOULD LOVE TO SEE WHAT YOU ARE COOKING UP IN YOUR KITCHEN! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!

    BE SURE TO FOLLOW THE SALTED PEPPER RIGHT HERE ⇓⇓⇓⇓⇓

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    Reader Interactions

    Comments

    1. Barbara C

      February 12, 2025 at 1:05 pm

      5 stars
      I would like to use up some leftover rotisserie chicken for this recipe. How should I go about using it?

      Reply
      • Louise

        February 14, 2025 at 10:18 am

        I would put it in towards the end since it is fully cooked.

        Reply
    2. Drenia Acosta

      October 08, 2023 at 4:41 pm

      This is the second time I have prepared this dish. My guest loved it. One of my guest has her own ninja and I gave her your name and told her to look up your recipes. I thought they were easy to follow and they were always very yummy.

      Reply
      • Louise

        October 11, 2023 at 3:09 pm

        Thank you so much, I really appreciate that!

        Reply
    3. Joni

      July 27, 2022 at 9:12 pm

      5 stars
      My husband and I both loved this. Thank you for another great recipe!

      Reply
      • Louise

        July 28, 2022 at 4:01 pm

        I'm so glad you both enjoyed it!

        Reply
    4. Barbara Cardinal

      January 28, 2022 at 6:21 pm

      5 stars
      I could not love this more if it were my own child!

      Reply
      • Louise

        January 29, 2022 at 10:03 am

        LOL! I'm so glad you liked it!

        Reply
    5. Meg Landseadel Staton

      August 24, 2021 at 5:40 pm

      Hi Louise,
      Love your recipes. Tonight I was making your Curry Chicken Chili. I got interrupted while adding ingredients and apparently didnโ€™t read everything when I resumed. I added the rice and water into the Foodie along with all the other ingredients. I warned my husband that the results would probably be inedible, but surprisingly the recipe tasted great. ๐Ÿ˜Š

      Reply
      • Louise

        August 26, 2021 at 8:19 am

        I'm so glad it all worked out!

        Reply
      • Brandi

        October 11, 2023 at 1:15 pm

        I did the same and just waiting it out to see how it tastes lol!

        Reply
    « Older Comments
    4.86 from 7 votes (3 ratings without comment)

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