This post is all about the evolution of my recipe for Thai-Style Chicken Chili. It took me three times to get this recipe to where I wanted it to be. I’m proud of the finished product and can’t wait to share it with you. And, just in time for Denver’s blizzard tomorrow . . . because snowy weather and chili just go together!
I first experimented with this recipe idea about a month ago for my young’ish housemates and my sweet ‘n special one (more about this guy later). I thought the chili turned out just kinda “meh.” I combined garbanzo beans with sweet corn and some other items and spices and it just wasn’t what I was looking for.
The second time I experimented with this recipe was for a chili cook-off at work. While it turned out better than the first batch, and a number of people asked for the recipe, I still wasn’t satisfied. I used too much chicken broth and coconut milk relative to all of the other good stuff. Here are a few pics from the cook-off:
Ruthie, who is my colleague Luis’s significant other, made the “feeling a little chili” cake for our pot luck. How “cool” is that!?!
There were a total of three chili dishes: traditional by Kristen, Latino by Luis, and Thai-style by me.
Still not satisfied with the recipe and wanting to give it another try, I asked my good friend Patty, who hosted our book club dinner this past Sunday, if I could bring a sample of my Thai-Style Chicken Chili and she said “sure!” It was a good opportunity to give this dish another try. And, so I did! Feeling pretty good about how it turned out this time, I shared it with a few folks throughout the day for feedback and comments.
First share was with the housemates:
Their feedback, and I will try to be tactful here . . . first housemate said “this is [expletive] awesome!” and the second housemate said “this [expletive] is real good.”
After the taste-testing by the housemates, and en route to book club, I stopped by for an overdue visit and to share a sample with my good friend and neighbor Dana.
Dana said she really liked the flavors and the “kick” of this chili. I love Dana’s hand in this photo – she could be a “hand” model!
Next stop was book club dinner, just a block or two from Dana’s. Look at the beautiful table setting by Patty! She is our “Martha Stewart” of book club.
Patty prepared a fabulous and perfectly seasoned Red Snapper accompanied by a wild rice and a marinated cucumber and strawberry salad. I was happy Patty let me bring samples of the chili to share.
Anyhoo, everyone seemed to enjoy the Third Thai’s a Charm Chicken Chili so now it’s time to stop messing around and share the recipe! Please adjust the spices to your liking and share as you like 😋
Third Thai’s a Charm Chicken Chili
1 pound ground chicken
1 smallish sweet onion, peeled and diced
Cook the above ingredients over medium heat in a soup pot, season with plenty of salt and pepper.
While the chicken and onion are cooking, add three cloves of fresh minced garlic and about two tablespoons of fresh peeled and minced ginger.
As the above are cooking, add the following ingredients:
2 tsp Garam Masala
1/2 tsp chili powder
2 tsp curry powder
1 tsp tumeric
1 tsp red pepper flakes
3 TBSP red curry paste
2 TBSP brown sugar
Mix well, simmer, let the flavors marry over low heat.
Then, add one 15 ounce can each of drained garbanzo beans and golden hominy and one 14.5 ounce can of diced tomatoes in tomato juice.
Cover the pot and just let things simmer together on low heat for about 10 minutes or so, stirring often and allowing the flavors to really come together.
Add about 1/2 cup of chicken broth and about 1 cup (or just a tad bit more) of whole coconut milk. Note: I first emptied the can of coconut milk into a bowl and whisked it until it was a mostly smooth texture.
Simmer the chili for about 10 minutes or so until hot and bubbly. Serve with a dollop of Greek yogurt, fresh lime juice, some cilantro and a sprinkle of paprika. YUM 😋 This recipe is delicious!!
Enjoy! Bon appetite! For more One Hut Mama adventures and recipes, please follow my blog 😊