Name: Indian Curried Chili and Oven Fries
Prep time: 80 min
Total time: 80 min
Yield: 4-6 servings
Cuisine: Indian
Ingredients: 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; 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; fresh mint leaves, chopped; Scallions; Lime wedges

Prep Time

1h 20 min

Yields

4-6 servings

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

ingredients

Curried Chili

Tbsp extra-virgin olive oil

pounds ground lamb or chicken

cloves garlic, finely chopped

chile peppers, such as Fresno, jalapeño or finger peppers, seeded and finely chopped

onion, finely chopped

inch ginger root, grated or 1 tsp dried ginger powder

Tbsp chili powder, such as Gebhardt's

Tbsp ground coriander

Tbsp ground cumin

Tbsp ground turmeric

Salt and freshly ground black pepper

Tbsp tomato paste

cups chicken stock

cup plain Greek yogurt

- 3 Tbsp Sriracha sauce

Garlic and Butter Sweet Potato Fries

sweet potatoes (about 2- 2 ½ lbs)

Natural nonstick cooking spray

Salt and freshly ground black pepper

Tbsp butter

cloves garlic, minced

cup fresh cilantro or parsley, finely chopped

To serve

fresh mint leaves, chopped

Scallions

Lime wedges

Ingredient Substitution Guide

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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