Indian Curried Chili and Oven Fries

Total Time:
2 hr 20 min
Prep:
1 hr 20 min
Cook:
1 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Curried Chili:
  • 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
  • 2 tablespoons tomato paste
  • 2 cups chicken stock
  • 1 cup plain Greek yogurt
  • 2 to 3 tablespoons Sriracha
  • Garlic and Butter Sweet Potato Fries:
  • 3 sweet potatoes (2 to 2 1/2 pounds)
  • Natural nonstick cooking spray
  • Salt and freshly ground black pepper
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro or parsley, finely chopped
  • To serve:
  • Chopped fresh mint leaves
  • Scallions
  • Lime wedges
Directions
  • 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.


CATEGORIES:
View All

Cooking Tips
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews