| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 1 hr 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 1 hr 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons EVOO
- 2 pounds ground lamb or chicken
- 2 large cloves garlic, finely chopped
- 2 chile peppers, such as Fresno, jalapeno or finger peppers, seeded and finely chopped
- 1 onion, finely chopped
- 1 inch ginger root, grated or 1 teaspoon dried ginger powder
- 1 tablespoon chili powder, such as Gebhardt’s
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1 cup plain Greek yogurt
- 2 to 3 tablespoons Sriracha
- 3 sweet potatoes (2 to 2 1/2 pounds)
- Natural nonstick cooking spray
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro or parsley, finely chopped
- Chopped fresh mint leaves
- Scallions
- Lime wedges
Instructions
- Heat the EVOO in a Dutch oven or chili pot over medium-high heat. Add the meat, then crumble and brown. Add the garlic, chiles, onions, ginger, chili powder, coriander, cumin, turmeric and some salt and pepper. Cook for 5 minutes, then add the tomato paste and stir a minute more. Add the stock and simmer for the flavors to combine, 15 to 20 minutes. Cool and store for a make-ahead meal.
- Stir together the yogurt and Sriracha and store in a airtight container in the refrigerator.
- When ready to eat, reheat the curry chili over medium heat, adding more stock or water if needed, while you bake the sweet potato fries.
- For the fries: Place a rack in upper third of the oven and preheat to 450 degrees F. Cut the sweet potatoes into fairly thin fries, 1/4-inch thick, and arrange on baking sheet. Spray with the cooking spray and season with salt and pepper. Bake for 7 to 8 minutes, then switch on the broiler and broil until brown and crispy at edges, 15 to 20 minutes, turning once.
- Melt the butter in a small skillet over medium heat. When it foams, add the garlic and swirl for a minute. Toss the fries with the butter and cilantro in large bowl using tongs.
- To serve, arrange the fries on a platter or individual plates. Ladle the chili over the fries and top with the spicy yogurt, mint and scallions, and pass the limes for squeezing on top.
Reviews
This was wonderful. Made it with lean ground turkey and the combination of the spices and the sauce made it so flavorful. Definitely would make it again.
Delicious, full of flavor, hot but not so hot you can’t taste the next bite. I used ground turkey, cut recipe in half {which fed 3} and did not add butter or garlic to fries since they were going to be under this very flavorful chili. My guests asked for the recipe, the best compliment. In the future I may use Alexia Sweet Potato Fries; easier to make and more crispy.
This is AMAZING! Didn’t change or modify a thing. My boyfriend has had Indian friends and had the real deal, and thought this was spot on!
My husband absolutely loved this! And surprisingly my 7 yr old son did too! I thought the chili was fantastic, especially since it only took such a short time to make and was packed with flavor. I decided to buy frozen seasoned fries instead of making my own to save time, and it worked great. I know my hubby will be asking me to make this again soon!
We have made this with both the chicken and lamb, preferring the lamb. The complexity of the flavors blends beautifully. Our kids love this recipe. The garlic butter on the fries was amazing but sweet potatoes are tricky to crisp. All of the toppings are fabulous. We used 2 T of sriracha and found that to be a perfect heat for the chili. We put the chili on a bed of basmati rice. YUM YUM!
If you like curry, and feel like doing something with an ethnic flair, this is super. I made it with both chicken and lamb. Both delicious, and taste as you would expect given the differences in the meats. The chicken is a flavorful healthy choice. The only thing I won’t do next time is the butter and garlic toss on the potatoes — this dish is flavorful enough. I will save the calories, and use misted EVOO and a tiny bit of garlic powder instead. The condiments are spot-on, and the yogurt sauce really tempers the other spices. (we went easy on the sriracha). Used leftovers as a perfect topping for baked sweet potatoes the next day.