Indian Chili and 30-Minute Naan Recipes
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My favorite chili recipe, which just so happens to have won one of our chili cook-offs, is an Indian inspired dish that's extremely easy and so very yummy! Topped off with McGeeky's famous 30-minute naan bread, it's one of our family's favorite dinners.
Indian Curry Chili Recipe
- 2 jars of Patak's Cooking Sauce, in flavors of your choice (I use one Tikka Masala Curry and one Mild Curry)
- 3-4 chicken breasts, cooked and shredded (I made mine in the crock pot a day ahead of time — just cook on low with 1/2 cup water)
- 1 each yellow, red, orange bell peppers, diced
- 1 sweet onion, chopped
- 1-2 cloves of garlic, minced
- 1 can of chick peas
- 1 can of black beans, rinsed
- 1 pint of heavy whipping cream
- 4-6 tablespoons of curry powder (add to taste)
- 2 tablespoons of cumin (add to taste)
- sour cream, for garnish (optional)
Add all ingredients to slow cooker and simmer for a few hours or all day. Serve with a dollop of sour cream.
The key to the simplicity of this chili is the Patak's Cooking Sauce. I use two jars, and sometimes I mix up the flavors, but my favorite combination is one jar of Tikka Masala and one jar of Mild Curry. Dump both jars into a slow cooker.
To that, add the diced peppers and onions. For a little extra flavor, I like to roast mine on teh grill first, but you don't have to.
Add the chick peas...
... and black beans, making sure you rinse them thoroughly first.
Measure out and add about 6 tablespoons of curry...
... and about 2 tablespoons of cumin.
Add in cooked, shredded chicken, whipping cream, and finely crushed garlic.
Simmer on low all day. Serve over basmati rice with a dollop of sour cream and some naan on the side.
30-Minute Naan Bread Recipe
- 1 packet instant yeast
- 1 cup warm water
- 2 tbsp sugar
- 3 tbsp milk
- 1 tsp kosher salt
- 2-1/2 to 3 cups bread flour
- olive oil for cooking
Combine yeast, sugar, salt, milk, and water and stir until dissolved. Let sit until it starts to bubble. Add flour and stir until it pulls together, then knead 2-3 minutes. Pinch off golf ball-sized pieces of dough and roll out to 6-8" in diameter. Let rest about 5 minutes. Add 1-2 tbsp oil to hot pan and fry dough, 1-3 minutes per side, until brown and bubbly. Sprinkle with sale before serving. Makes about 6 to 8.
Combine 1 packet yeast, 2 tbsp sugar, 1tsp sea salt, 3 tbsp milk and 1 cup warm water and stir until dissolved and starting to bubble.
Add the 3 cups flour and stir until it comes together.
Knead dough for 2-3 minutes, then divide into 6-8 golf ball-sized pieces of dough.
Roll this out on a floured surface with a floured rolling pin until the dough is about 6-8 inches in diameter. Let rise for about 5 minutes.
Add 1-2 tablespoons of olive oil to a skillet. When hot, add the rolled-out dough to the pan, one at a time. Cook until air bubbles start to appear, flip and cook until brown on both sides.
Serve warm with a sprinkle of kosher salt.
4 comments so far:
This chili is so, so good. I can't wait to make it myself. Yum!
What's the difference between the 2 cooking sauces? Could you use 2 of the same kind?
The consistency is different and the flavors are different but you could certainly use two of the same kind.
I found your recipe about five years ago. Made it for a cook-off at work. Everyone LOVED it. Now, it's my go-to chili recipe!