Curried chicken chili and clubbing

11 Feb

What do chicken chili and clubbing have in common? Absolutely nothing but I’m going clubbing this weekend and I’ve been enjoying chicken chili all week.

As years go by people’s interests and hobbies change. One of my favorite activities used to be clubbing. Yeah, I used to be a Jersey-Shore-fist-pumping-dance-your-butt-off-til-5am-at-the-club type, I’m not kidding. For some of you who have met me over the last few years or who have been following this blog you may find it hard to believe. In my late teens through mid-20s I was at every club opening and DJ night in Chicago and even traveled Europe visiting the biggest clubs in Berlin, Mykonos, Athens, Madrid, Ibiza, London and Barcelona.

These days I prefer to get 7-8 hours of sleep per night, go to the gym and cook delicious meals at home. My latest invention in the kitchen is Curried Chicken Chili.

Curried chicken chili

Curried chicken chili

Ingredients:
2 free-range chicken breasts, fat trimmed and pounded
1 TBS lemon juice
1 tsp chipotle chili powder
1 tsp cumin
1 tsp green curry paste
1.5 TBS coconut oil, divided

1 medium onion diced
1 medium red bell pepper diced

28 oz can of no-salt added diced tomatoes
1 TBS cumin
1 tsp coriander
1 tsp curry powder (this is optional and to your preference, I added sweet curry powder)
15 oz kidney beans

Step 1:
In a shallow dish brush lemon juice over the chicken until covered on both sides. Then sprinkle with chili powder and cumin, covering both sides. Spread green curry paste on the chicken with butter knife. Cover and let stand in the fridge for at least 30 minutes.

Step 2:
Preheat skillet to medium and add half of the oil. Sautee chicken until cooked through, about three to four minutes on each side. Remove from skillet and let cool. Once cooled dice the chicken into bite sized pieces.

Step 3:
In a medium-sized pot over medium heat sautee onion and red bell pepper until soft, about three minutes. Add diced chicken and mix ingredients.

Vegetables and Chicken

Vegetables and Chicken

Add tomatoes, chili powder, cumin, coriander and curry. Mix all ingredients and bring to a boil. Bring to a simmer, cover and cook for 15 minutes.

With Tomatoes

With Tomatoes

Step 4:
Add beans, mix thoroughly, cover and cook for 15 more minutes. You can serve it straight out of the pot or over a bed of quinoa. Enjoy!

Are there any other chili-loving club heads reading my blog? If you’re out there what are your favorite dance tracks?

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2 Responses to “Curried chicken chili and clubbing”

  1. simplyshaka February 12, 2011 at 6:30 am #

    Look at you miss thing–I didn’t even regognize you with the blond hair! I am jealous you got to travel to so many places, I still haven’t been to Europe but it’s on my list.

    Isn’t it weird how much we change within so few years (relatively speaking)? I was the party girl back in college closing all the bars and now? I am usually in bed by midnight on the weekends and like you, prefer to get my sleep and cook at home.

    I’m just starting to dig Indian food and curry so once I get used to it some more, I may need to try this. It sounds like such a great meal for the winter blah that is February.

    • 40daykedge February 12, 2011 at 9:38 pm #

      I used to look like a different person! You will love Europe it’s a great goal to have to travel there.

      If you don’t like curry you can use more Mexican spices like Adobo chili with Chipotle sauce. But from what I remember you are a queen of chili. 🙂

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