Chicken Curried Chili
Chicken Curried Chili
This was a last minute invention. It turned out so well I decided to keep the recipe. As the name suggests this a cross between a chili and a curry. This version is quite spicy. You can cut down on either the curry or the hot peppers to accommodate your tastes. This recipe is fast, easy, and delicious!
- 2 Chicken breasts, previously roasted
- 2 14 oz cans of Great Northern beans, or similar white bean
- 2 Jalapeno peppers
- 3 Cloves garlic
- 1/2 Medium red onion
- 1 Tablespoon curry powder
- 2 Bay leaves if fresh, or 1 bay leaf if dried
- 2 Teaspoons dried oregano
- Kosher salt, to taste
- Grated cheese for topping
Dice the peppers, garlic, and onion into a relatively small dice. Discard the ribs and seeds from the peppers.
Saute the onion, peppers, and the bay leaves in a 3 quart pot or dutch oven until soft, about 5 minutes.
Meanwhile dice the chicken breasts into large cubes.
Add the diced garlic to the pot and simmer for about 1 minute to release the oils from the garlic.
Add the beans, including the liquid from the cans, the chicken and the curry powder. Bring the mixture to a simmer, reduce the heat and simmer for 30 minutes. Taste the mixture for salt and add more if needed.
Ladle into serving bowls and sprinkle the top with grated cheese.