Indian Curried Chili with Potatoes

 I had 2 cups chicken stock to use up in frig and found this recipe from Rachel Ray. She does a good job with dishes with a lot of flavor. She served over oven fries; I think I will use any roasted potato on hand and perhaps try rice another time. Top off with scallions, spiked yogurt and chopped cilantro. 6 servings

Ingredients:

• 2 tablespoons EVOO
• 2 pounds ground chicken
• 2 large garlic cloves, minced
• jalapeno pepper, finely chopped, how much depends how hot
• 1 onion, finely chopped
• 1 inch ginger root, grated or finely chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• salt and pepper to taste
• 2 tablespoons tomato paste
• 2 cups chicken stock
• 1 cup plain Greek yogurt
• 2-3 tablespoons Sriracha
• potatoes of choice
• fresh cilantro, chopped
• scallions, chopped

Directions:

Heat the EVOO in a large skillet over medium-high heat. Add the ground chicken, then crumble and brown. 

Add the garlic, onion, chili, ginger, chili powder, coriander, cumin, turmeric, salt and pepper. Cook for 5 minutes.

Add the tomato paste and stir a minute more. Add the stock and simmer for 20 minutes. 

Combine the yogurt and Sriracha.

Serve the chili with potatoes, yogurt, cilantro and scallions.