Recipe by usmcwifey
"The coconut, curry, and mango chutney really put the flavor in this one. I put this together one night with what I had, and loved the results. It tastes better the next day, just like most chili. This freezes well. Seriously, you have to try it. Serve by itself, with rice, and/or with naan bread."
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2 (10.75 ounce) cans
1 1/4 cups
1 (15 ounce) can
chickpeas (garbanzo beans), drained and rinsed
1 (15 ounce) can
red kidney beans, drained and rinsed
salt and ground black pepper to taste
coconut milk, divided
I am making a double recipe as I post. I did add 2 "new" potatoes, too. I can't stop "tasting" a bean or carrot. YUM. Since this is tomorrow's Sunday dinner, I have time to zip to the market for the mango chutney. I plan to serve it on quinoa. (We are having rice tonight.) I think this is going to be my fav way to use ground turkey. Thank you.
This was too sweet for my taste. I used hot curry powder thinking it would balance the sweetness but that didn't work so well. This is more like a curry for gringos recipe. Won't be making this again.
WOW!! An awesome chili. While it’s unconventional, this chili is among the best ever tasted. A few personal tweaks: (i) 1 lb. ground turkey rather than 1/2 lb.; (ii) 1 1/4 cups low sodium beef broth rather than like amount of water; (iii) 18.7 oz. Campbell’s Harvest Tomato w/ Basil rather than 2 cans (21.5 oz.) of regular tomato soup; (iv) Hot Mango Chutney rather than regular mango chutney (only if some heat is preferred); (v) lite coconut milk rather than regular. Submitter and reviewers say this chili gets better the next day but the first batch we made was devoured, and never made it that long. Anyone who really likes this dish, try Sweet and Spicy Curry with Chickpeas on this site . . . some differences but many similarities to this fantastic recipe. usmcwifey . . . this was so, so good that we’re going to try your Curry Chicken Salad, personal recipe. This is a keeper that gets mounted on the wall.
Fair warning for those of you who object to those of us who review tweaked recipes- stop reading now! I used a whole pound of ground chicken and a leftover chicken breast, a large can of crushed tomatos instead of soup, chicken stock instead of water, black beans instead of red kidney, parsnips instead of carrots, and the whole can of lite coconut milk. I used extra hot mango chutney and doubled the amount called for. I added onion, sweet potato, red bell pepper, a pinch of hot red pepper flakes and a tablespoon of fresh ginger. This was delicious served over brown rice. It was sweet, spicy, earthy and rich. This is obviously a very adaptable recipe, however I would definitely not skip the hot mango chutney. It really makes this special. It was extra excellent the next day over whole wheat couscous with an extra dollop of chutney and a sprinkle of toasted unsweetened coconut. I love this recipe idea and will make it often with or without tweaks.
Really great taste with a twist. I didn't have mango and I left it out and it was still exceptional. Next time I will do it in the slow cooker.
Yum. I added fresh red peppers and basil from the garden. Served over basmati rice steamed in coconut milk. Mine was a tad sweet. Will try with fresh mango instead next time instead of the chutney. Still, a delicious twist on chili. Yummy with fresh lime squeezed over top.
This Chili is awesome. Great flavor! I wouldn't change a thing, although I am sure everyone will have ideas of how to personalize it. It can handle additonal tweaks. I would recommend it if you really like Thai or Indian flavors.
5 star recipe without a doubt. FANTASTIC without any modifications.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Curry Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 312
** Calories from Fat: 88
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