CURRY CHICKEN CHILI WITH SRIRACHA

Curry Chicken Chili with Sriracha image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 25

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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
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

Steps:

Gather your ingredients.
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.
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.
Add chickpeas to a food processor and coarsely chop, 5 to 7 pulses. Add chickpeas to chili.
If serving naan, preheat griddle to medium-high, sprinkle with water and cook bread until blistered. Brush with melted butter if desired.
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.