Posted October 01, 2018 03:30:36 When you’re in the mood for a quick and easy chilli recipe, this Easy Chili recipe from my mom is sure to impress!
My mom has been making this recipe for over 50 years, and I’m sure this one has a lot of love in it too!
You can serve it as a side dish to your favourite curry or as a main dish with chicken and potatoes.
I love the combination of the creamy sauces and the creamy and tangy chilli!
The chilli is a great way to add a touch of spice to a meal.
I used a lot more spices than my mom used, so you might want to add more if you’re not into spicy food.
The recipe calls for three cans of coconut milk, so I used one can, which I think is perfect for a chilli.
The ingredients for this easy chillis recipe include:1 cup water1 cup coconut milk2 tbsp salt1 tsp curry powder2 tbsp coconut milk1 tbsp honey1 tbsp oil1 tbsp rice vinegar1 tsp turmeric1 tsp cumin1 tsp black pepper1 cup cooked chicken or beef 1 cup chopped tomatoes 1/4 cup dried chilies 1.
Cook the coconut milk and salt in a pot over medium-high heat.
Add the curry powder, coconut milk ingredients and the water.
Simmer for about five minutes, until the coconut water has reduced to a thin consistency.
Add 1 cup of the chicken broth, and stir until the chicken is thoroughly cooked.
Add one cup of water and the remaining chicken broth to the pot.
Simmulate a simmer for about 20 minutes, or until the broth is reduced to 1/4 of the size of a spoon.
Add all the remaining ingredients to the pan.
Simmers on low for about 10 minutes.
Remove from heat.
This recipe will yield 2 servings.
Ingredients:For the chilli:1 large onion, finely chopped2 cloves garlic, finely grated2 tbsp oil, divided1 tsp ground cumin2 tsp ground coriander2 tsp dried corianders1 tsp dried curry powder1 tsp coconut milkFor the sauce:1 can coconut milk (or more if needed)1/2 cup rice vinegar (or water)1 tsp waterMethod:Heat the oil in a saucepan.
Add the onion and garlic, and saute until softened, about 5 minutes.
Add in the curry powders, coriand cumin.
Cook for about two minutes, then add the curry paste and coriands.
Saute for another minute, stirring occasionally.
Add salt, cumin, curry powder and coconut milk to the saucepan and cook for about a minute.
Stir the mixture well and stir occasionally until smooth.
Add chicken and vegetables, stir well to combine.
Drain the coconut and chicken broth and reserve.
Heat the remaining coconut milk in a small saucepan over medium heat.
Add a little water to the coconut cream, if you need to make it thicker.
Cook the mixture for about 15 minutes, stirring often.
Remove from heat, add the chicken and stir in the chillies.
Serve immediately with rice vinegar and chillies to garnish.