Loading Video...

Curry Chicken Chili with Sriracha

This spicy chili is a great change from your everyday chili. Ground chicken and smashed chickpeas are loaded with jalapeno, spices and a hefty kick of sriracha. The cool cream yogurt and zesty lime are the perfect complement to its hearty heat.
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

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 

Directions

  1. Gather your ingredients.
  2. Peel and grate or mince ginger. Peel and chop or grate the garlic. Halve and seed jalapeno peppers then chop. Peel and chop the onion.
  3. Heat a Dutch oven over medium-high heat with oil, 2 turns of the pan. Add chicken and brown and crumble. Season with salt and pepper. Add ginger, garlic, peppers, onions and sweat a few minutes. Add chili powder, cumin, coriander and garam masala and stir a minute more. Add stock, tomatoes, tomato sauce and sriracha. Reduce heat a bit to simmer and thicken.
  4. Add chickpeas to a food processor and coarsely chop, 5 to 7 pulses. Add chickpeas to chili.
  5. If serving naan, preheat griddle to medium-high, sprinkle with water and cook bread until blistered. Brush with melted butter if desired.
  6. Adjust seasonings for the chili and stir in mango chutney if using. Serve with yogurt or sour cream, scallions or chives, pickled jalapeno peppers and any optional toppings.