Indo Texan Curry Chile Recipes

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INDO-TEXAN CURRY CHILI



INDO-TEXAN CURRY CHILI image

Categories     Soup/Stew     Beef     Dinner

Number Of Ingredients 13

2 Lbs. Ground Beef
4 Cloves Garlic, Minced
1 Tbs. Curry Powder
2 Tsp. Ground Coriander
1 Tsp. Cumin
1 Tsp. Grated Lemon Peel
2 C. Chopped Red Sweet Peppers
1 15-Oz. Can Tomato Puree
2 10-Oz. Cans Rotel
1 10.5-Oz. Can Beef Broth
1 C. Can Unsweetened Coconut Milk
1/4 C. Ketchup
Cooked Rice

Steps:

  • Cook ground beef and garlic in large pot until meat is browned. Drain fat. Add curry powder, coriander, cumin, and lemon peel. Stir in sweet peppers, tomato puree, undrained Rotel, broth, coconut milk, and ketchup. Bring to a boil; reduce heat. Simmer for 1 1/2 hours or until desired consistency. Serve over warm rice.

COCONUT CURRY CHILI



Coconut Curry Chili image

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.

Provided by usmcwifey

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

½ pound ground turkey
2 (10.75 ounce) cans tomato soup
1 ¼ cups water
1 tablespoon minced garlic
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
½ cup chopped carrot
¼ cup mango chutney
3 tablespoons curry powder
1 teaspoon onion powder
salt and ground black pepper to taste
½ cup coconut milk, divided

Steps:

  • Break the ground turkey into small pieces into a large skillet over medium heat. Cook and stir the turkey, continuing to break it into smaller pieces, until completely browned, 5 to 7 minutes. Drain as much grease as possible from the turkey.
  • Combine tomato soup, water, and minced garlic in a large pot; bring to a boil. Add the turkey to the pot and return the mixture to a boil and reduce heat to medium-low. Stir chickpeas, red kidney beans, carrot, chutney, curry powder, onion powder, salt, and black pepper through the turkey mixture; bring to a simmer, place a cover on the pot, and cook until the chickpeas are tender, about 15 minutes.
  • Stir 1/4 cup coconut milk through the chili, return cover to the pot, and simmer another 15 minutes. Pour the remaining 1/4 cup coconut milk into the chili, stir, and simmer 30 minutes more.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 43.4 g, Cholesterol 27.9 mg, Fat 9.7 g, Fiber 8.6 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 890.4 mg, Sugar 11.8 g

INDO-TEXAN CURRY CHILE



INDO-TEXAN CURRY CHILE image

Categories     Soup/Stew     Beef     Super Bowl     Tailgating     Simmer

Yield 1 pot

Number Of Ingredients 13

2 Lbs. Ground Beef
4 Cloves Garlic, Minced
1 Tbs. Curry Powder
2 Tsp. Ground Coriander
1 Tsp. Cumin
1 Tsp. Grated Lemon Peel
2 C. Chopped Red Sweet Peppers
1 15-Oz. Can Tomato Puree
2 10-Oz. Cans Rotel
1 10.5-Oz. Can Beef Broth
1 C. Can Unsweetened Coconut Milk
1/4 C. Ketchup
Cooked Rice

Steps:

  • Cook ground beef and garlic in large pot until meat is browned. Drain fat. Add curry powder, coriander, cumin, and lemon peel. Stir in sweet peppers, tomato puree, undrained Rotel, broth, coconut milk, and ketchup. Bring to a boil; reduce heat. Simmer for 1 1/2 hours or until desired consistency. Serve over warm rice.

INDONESIAN-STYLE CHICKEN CURRY



Indonesian-Style Chicken Curry image

Another find from my favourite paper, Weekly Times. I used chicken breast's as the family do not like chicken thigh. This curry is not too hot or spicy, with a beautiful sauce that clings to the chicken. This is a great meal to serve with rice.

Provided by Tisme

Categories     Curries

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon coriander seed
1/2 teaspoon red chili pepper flakes, crushed
2 garlic cloves, chopped
1 medium onion, chopped
1 piece fresh ginger, 10cm, peeled and thinly sliced
3 tablespoons peanut oil
5 kaffir lime leaves
4 -6 sticks cinnamon (about 10cm each)
1 stalk lemongrass, tied into a knot
1 1/2 kg chicken thighs, and legs
2 cups coconut milk
3/4 teaspoon salt
jasmine rice, for serving

Steps:

  • Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary.
  • Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
  • Cook, stirring frequently, until fragrant, 5-7 minutes.
  • Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
  • Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
  • Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
  • Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
  • Add the remaining coconut milk; cook for 2 minutes.
  • Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.

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1997-10-31 Instructions Checklist. Step 1. In a 4-quart Dutch oven cook ground meat and garlic until meat is brown. Drain off fat. Stir in curry powder, …
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5/5 (1)
Calories 511 per serving
Total Time 1 hr 50 mins
  • In a 4-quart Dutch oven cook ground meat and garlic until meat is brown. Drain off fat. Stir in curry powder, coriander, cumin, and lemon peel. Stir in tomatoes, sweet pepper, tomato puree, beef broth, coconut milk, and ketchup.
  • Bring to boiling; reduce heat. Simmer, uncovered, about 1-1/2 hours or until desired consistency.
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