Madras Goat Chili With Cucumber Raita Recipe

Name: Madras Goat Chili With Cucumber Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Madras Goat Chili; 1 pound ground goat meat; 1 medium onion, chopped; 1 15 oz. can coconut milk; 1 15 oz. can diced tomatoes; 1 15 oz can chickpeas, drained and rinsed; 3 tablespoons madras curry paste; 1/4-1/2 teaspoons chili powder; Pinch salt; 2 tablespoons rice bran, peanut, or vegetable oil; 2 tablespoons chopped cilantro; 3 tablespoons chopped scallions, greens only; cooked rice or pita bread, to serve; Cucumber Raita; 1.5 cups thick, Greek-style yogurt; 1/2 medium cucumber, peeled, seeded, and finely diced; 1 tablespoon finely minced red onion; 1 teaspoon ground cumin; 1/2 teaspoon lemon juice; salt & pepper to taste

Servings: persons

Madras Goat Chili
1 pound ground goat meat
1 medium onion, chopped
1 15 oz. can coconut milk
1 15 oz. can diced tomatoes
1 15 oz can chickpeas, drained and rinsed
3 tablespoons madras curry paste
1/4-1/2 teaspoons chili powder
Pinch salt
2 tablespoons rice bran, peanut, or vegetable oil
2 tablespoons chopped cilantro
3 tablespoons chopped scallions, greens only
cooked rice or pita bread, to serve
Cucumber Raita
1.5 cups thick, Greek-style yogurt
1/2 medium cucumber, peeled, seeded, and finely diced
1 tablespoon finely minced red onion
1 teaspoon ground cumin
1/2 teaspoon lemon juice
salt & pepper to taste

1
Brown the goat meat in a heavy skillet. Drain and set aside.
2
Heat the oil in a dutch oven over medium heat. Add the onions and saute until soft, about 10 minutes.
3
Raise the heat to medium-high. Add the goat meat, diced tomatoes, coconut milk, chickpeas, curry paste, chili powder (1/4 to 1/2 tsp, depending on preference), and salt to the onions. Stir well to combine. Bring to a boil then reduce to a simmer. Simmer for 45 minutes uncovered, stirring every once in a while.
4
Meanwhile make the raita.
5
Using a fork, mix together all of the ingredients in a medium bowl, mashing the cucumber a bit. Let sit 20-30 minutes in the refrigerator while the chili cooks. Taste and adjust the seasonings.
6
Once the 45 minutes is up, remove the chili from the heat and stir in the cilantro and scallions. Taste and adjust the seasonings as needed.
7
Serve atop rice or with pita bread. Place a dollop of raita atop each serving.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Madras Goat Chili, 1 pound ground goat meat, 1 medium onion, chopped, 1 15 oz. can coconut milk, and more.

Yes, Madras Goat Chili With Cucumber Raita falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Madras Goat Chili With Cucumber Raita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions