Indo Texan Curry Chili Recipes

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INDIAN CURRIED CHILI AND OVEN FRIES



Indian Curried Chili and Oven Fries image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 26

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
Salt and freshly ground black pepper
2 tablespoons tomato paste
2 cups chicken stock
1 cup plain Greek yogurt
2 to 3 tablespoons Sriracha
3 sweet potatoes (2 to 2 1/2 pounds)
Natural nonstick cooking spray
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 tablespoons butter
2 cloves garlic, minced
1/4 cup fresh cilantro or parsley, finely chopped
Chopped fresh mint leaves
Scallions
Lime wedges

Steps:

  • 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.

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