Curry Chicken Chili
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!
Servings: 10
Calories: 448kcal
Equipment
- Any Electric Pressure Cooker
Ingredients
- 2 Tbsp olive oil
- 1½ pounds chicken thighs or chicken breasts
- 1½ tsp fine grind sea salt divided in recipe
- ½ tsp black pepper
- 1 Tbsp red curry paste divided in recipe
- 2 Tbsp 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 Tbsp lemongrass paste
- 1 Tbsp 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
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 tsp fine grind sea salt, ½ tsp of black pepper, 1 tsp of the red curry paste, and 1 Tbsp of the yellow curry powder. Mix to combine.
- Turn the Ninja Foodi on high sear/sauté and add 2 Tbsp 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 tsp 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!
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: 1cup | Calories: 448kcal | Carbohydrates: 30g | Protein: 22g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 562mg | Potassium: 696mg | Fiber: 9g | Sugar: 5g | Vitamin A: 794IU | Vitamin C: 29mg | Calcium: 55mg | Iron: 4mg