Curry Chicken Chili

I’ve been making this chili a couple times a month for awhile now.

(Though this is the first time I’ve made it with chicken. I’ve been using ground beef, and it’s been amazing. But I only had chicken, and it was equally amazing.)

It was so simple to come up with the first time. I was making chili, and I decided that curry powder would be fun to try instead of chili powder. And then of course I had to add coconut milk.

I do have to admit that I was pretty nervous about how this would turn out, and how it would be received, but it remains the most requested meal to date.

I make this exactly the same way as I make regular chili, but the difference in flavor couldn’t be bigger!

When you add the coconut milk, the diced tomatoes turn everything pink.

But don’t worry, the curry powder fixes that right up.

I’m not a huge fan of pink…

I am a huge fan of this though.

Under 30 minutes from start to plate.

Curry Chicken Chili
Serves 6-8

2 boneless skinless chicken breasts, diced
1 14 oz can Garbanzo Beans, rinsed
1 14 oz can Black Beans, rinsed
1 14 oz can Kidney Beans, rinsed
1 14 oz can Diced Tomatoes
1 14 oz can of Coconut Milk
2 tsp curry powder
1/4 tsp cayenne

Saute the diced chicken until almost cooked through. Add the diced tomatoes (including the liquid), followed by all the beans. Add the coconut milk, curry and cayenne. Salt to taste. Stir until everything is combined, and allow to simmer until the chicken is fully cooked.

You can also make this with 1 pound of ground beef, or no meat at all!