Curry Chicken Chili with Sriracha

foodnetwork.com

Marianne Shaver Kleminski

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 ½ teaspoons (½ a palm full) garam masala

1 to 1 ½ 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

subheading: 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

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