Curry Chicken Chili with Sriracha

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1 inch ginger root

3 cloves garlic 

2 jalapeno peppers 

1 large white onion 

Neutral oil, such as peanut or safflower 

1 pound package ground chicken 

Salt and pepper

1 tablespoon (a palm full) ground chili powder 

1 tablespoon ground cumin

1 tablespoon ground coriander 

1 1/2 teaspoons (1/2 a palm full) garam masala

1 to 1 1/2 cups chicken stock 

1 can (14 ounces) diced tomatoes 

1 cup tomato sauce 

3 tablespoons sriracha 

1 can (15 ounces) chickpeas, lightly drained 

Garlic naan

Melted butter, if desired

2 tablespoons mango chutney, plus more for serving optional 

To Serve:

Greek yogurt or sour cream

Thinly sliced scallions or finely chopped chives 

Pickled jalapeno peppers, mild or hot 

Lime wedges, optional 

Blue corn chips, optional

Cilantro leaves, optional