Chili with chicken curry and sriracha sauce

Ingredients:

Chile

• 2.5 cm ginger root
• 3 cloves of garlic
• 2 jalapeño peppers
• 1 large white onion
• Neutral vegetable oil
• 450 g of minced chicken
• 1 tbsp (a palm full) chili powder
• 1 tbsp. l. ground cumin
• 1 tbsp ground coriander
• 1.5 tsp. garam masala
• 1–1.5 cups chicken broth
• 1 can (400 g) diced tomatoes
• 1 cup tomato sauce
• 3 tablespoons Sriracha sauce
• 1 can (425g) chickpeas, drained
• Garlic naan
• Melted butter
• 2 tbsp mango chutney + extra for serving

Innings

• Greek yogurt or sour cream
• Thinly sliced ​​green onions or finely chopped chives
• Pickled jalapeno peppers, mild or hot
• Lime wedges, optional
• Blue corn chips, optional
• Coriander leaves, optional

Preparation:

1. Peel and grate or chop the ginger. Peel and chop or grate the garlic. Halve and seed the jalapeño pepper, then finely chop. Peel and finely chop the onion.
2. Heat a cauldron over medium-high heat, adding enough oil to coat the bottom. Add the ground chicken and fry, breaking up any lumps. Season with salt and pepper. Add the ginger, garlic, pepper, and onion and cook for a few minutes. Add the chili powder, cumin, coriander, and garam masala and stir for another minute. Add the broth, tomatoes, tomato sauce, and Sriracha sauce. Reduce the heat slightly until the mixture simmers and thickens.
3. Add the chickpeas to a food processor and pulse 5–7 times. Add the chickpeas to the chili.
4. To serve the naan, heat a frying pan over medium-high heat, sprinkle with water, and toast the naan. Brush with melted butter, if desired.
5. Add chili seasoning and, if using, add mango chutney. Serve with yogurt or sour cream, green onions or chives, pickled jalapeños, and any additional toppings.