Curry Chicken Chili ~ Pressure Cooker & Stovetop Instructions

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

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 Chili Garlic Sauce is made by Huy Fong and can usually be found at any grocery store in the international food aisle.

The 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 tsp of pepper, 1 tsp red curry paste, and 1 Tbsp of the curry powder. Mix well.

Turn the Ninja Foodi or pressure cooker on sear/sauté on high and add about 2 Tbsp 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 tsp sea salt, 1 Tbsp curry powder, 2 tsp red curry paste, 1 Tbsp lemongrass paste, 1 Tbsp 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 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

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!