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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 chili. This freezes well. Seriously, have to try it. You could add diced potatoes or thinly sliced mango, as well. Taste and add whatever spices you think it may need. I like a lot of curry powder and coconut milk, so I usually add more. I prefer to let it simmer an additional 30 minutes beyond what is written here. Serve by itself, with rice, and/or with naan bread. I prefer with rice and naan bread."

By allrecipes · From Open Recipes · 12 ingredients
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Why it works: Mango and coconut match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 221 recipes mention both. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

The recipe

6 servings
Prep10 min
Cook1 hr 10 min

Ingredients

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Heat a large pot over medium-high heat and brown the ground turkey, breaking it up, for about 6 minutes until no pink remains and it reaches 165°F (74°C) in the thickest part.

  2. Add the minced garlic, chopped carrot, curry powder and onion powder. Stir and cook for 3 minutes until fragrant.

  3. Stir in the tomato soup, the water, the mango chutney and half of the coconut milk. Bring to a simmer.

  4. Reduce the heat to low, partly cover, and simmer for 30 minutes, stirring occasionally so it does not stick.

  5. Stir in the drained and rinsed chickpeas and kidney beans. Simmer uncovered for 25 minutes until the carrot is tender and the chili has thickened.

  6. Season with salt and black pepper to taste.

  7. Stir in the remaining coconut milk and simmer for 5 more minutes.

  8. Serve the chili hot.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Mango + coconuttop 2% of all pairs
    Aroma overlapstrong
    Mentioned together221 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Beans + kidney beanstop 1% of all pairs
    Aroma overlapstrong
    Mentioned together364 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Tomato + beanstop 2% of all pairs
    Aroma overlapstrong
    Mentioned together2,711 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Chickpea + beanstop 2% of all pairs
    Aroma overlapstrong
    Mentioned together229 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Tomato + chickpeatop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together537 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the mango

How well each one fits the dish's main ingredients (turkey, tomato, garlic, chickpea, beans, kidney beans, carrot):

  1. Avocadobetter flavor fit
  2. Limebetter flavor fit
  3. Cherrybetter flavor fit
  4. Mangothe original

Fit is the average pairing score against turkey, tomato, garlic, chickpea, beans, kidney beans, carrot. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).