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Indian Curried Chili and Oven Fries

Indian Curried Chili and Oven Fries
PREP TIME
1h 20 min
YIELDS
4-6 servings

Hot and spicy Indian curry chili served over sweet potato fries instead of rice. 

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Ingredients

Curried Chili

2
Tbsp extra-virgin olive oil
2
pounds ground lamb or chicken
2
cloves garlic, finely chopped
2
chile peppers, such as Fresno, jalapeño or finger peppers, seeded and finely chopped
1
onion, finely chopped
1
inch ginger root, grated or 1 tsp dried ginger powder
1
Tbsp chili powder, such as Gebhardt's
1
Tbsp ground coriander
1
Tbsp ground cumin
1
Tbsp ground turmeric
Salt and freshly ground black pepper
2
Tbsp tomato paste
2
cups chicken stock
1
cup plain Greek yogurt
2
- 3 Tbsp Sriracha sauce

Garlic and Butter Sweet Potato Fries

3
sweet potatoes (about 2- 2 ½ lbs)
Natural nonstick cooking spray
Salt and freshly ground black pepper
3
Tbsp butter
2
cloves garlic, minced
¼
cup fresh cilantro or parsley, finely chopped

To serve

fresh mint leaves, chopped
Scallions
Lime wedges
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Directions

Step 1

Heat the extra-virgin olive oil 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.

Step 2

Stir together the yogurt and Sriracha and store in a airtight container in the refrigerator.

Step 3

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.

Step 4

Place a rack in upper third of the oven and preheat to 450ºF. 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.

Step 5

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.

Step 6

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.

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