COCONUT CURRY CHILI
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
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
COCONUT CHICKEN WITH CHILLI APRICOT CHUTNEY
Make and share this Coconut Chicken With Chilli Apricot Chutney recipe from Food.com.
Provided by Sonya01
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make chilli apricot chutney: Heat oil in a saucepan over medium heat. Add chilli flakes. Cook for 1 minute. Add onion, apricot, sugar and vinegar. Cook, stirring, for 3 minutes or until sugar dissolves and mixture comes to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until chutney is thick.
- Meanwhile, place flour and coconut in separate shallow dishes. Lightly beat eggs in a shallow bowl.
- Preheat oven to 150°C Line a baking tray with paper towel. Coat chicken in flour, shaking off excess, then dip in egg, followed by coconut, pressing coconut on with fingertips to secure.
- Fry in batches putting them in the oven on the baking tray until you are done.
Nutrition Facts : Calories 1006.6, Fat 35.4, SaturatedFat 21.1, Cholesterol 213, Sodium 417, Carbohydrate 130.1, Fiber 10.8, Sugar 104.8, Protein 49.9
SRI LANKAN COCONUT CHUTNEY
Coconut chutney (called pol sambol in Sri Lanka) is a basic simple chutney in Sri Lanka. It is spicy and can be served with bread and butter, roti, or rice.
Provided by Thanuja Krishnaratna
Time 10m
Yield 5
Number Of Ingredients 6
Steps:
- Combine coconut, red onion, Maldive fish, red chili powder, and salt in a bowl; mix to combine. Stir in lime juice.n
Nutrition Facts : Calories 84.4 calories, Carbohydrate 6.3 g, Fat 6.8 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 6 g, Sodium 7.9 mg, Sugar 2.6 g
CHILLI COCONUT PORK WITH VEGETABLE NOODLE SALAD
Asian flavours made easy in chilli coconut pork, ready in 25 minutes
Provided by Lesley Waters
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a wok until really hot. Add the pork and stir fry for 2 minutes until lightly browned. Stir in the curry paste and cook for 1 minute until fragrant, then stir in the peanut butter. Pour over the coconut cream and stock and bring to the boil. Simmer for 7 minutes, stirring occasionally until you have a thickish sauce and the pork is cooked.
- While the pork is simmering, cook the noodles according to the pack instructions. Cook the vegetables in the microwave as per the pack instructions.
- Drain the noodles. Return the noodles to a bowl and toss in the cooked vegetables and sweet chilli dipping sauce. Stir the lime zest and juice in with the pork and season to taste. Ladle the pork and noodle salad into four serving bowls.
Nutrition Facts : Calories 621 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 2.8 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 1.61 milligram of sodium
COCONUT PORK AND CHILLI CHUTNEY
Make and share this Coconut Pork and Chilli Chutney recipe from Food.com.
Provided by ltdsaloon16r
Categories Pork
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine pork, chutney, chilli, cumin, garlic, ginger and juice in large bowl.
- Cover; refrigerate 3 hours or overnight.
- Cook capsicum in heated oiled wok or large pan, stirring, until almost soft; remove from pan.
- Stir fry pork mixture, in batches, in same pan until cooked through.
- Add capsicum and milk; cook stirring, about 1 minute or until heated through.
- Just before serving stir in coriander.
Nutrition Facts : Calories 403.9, Fat 23.2, SaturatedFat 14.4, Cholesterol 110.6, Sodium 111, Carbohydrate 6.3, Fiber 1.1, Sugar 2.1, Protein 42.3
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