Indian Curry Potato Fries Food

INDIAN CURRIED CHILI AND OVEN FRIES

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.

CURRY FRIED CHICKEN WITH ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 450 degrees F. Mix 1/4 cup yogurt, the garlic, 2 teaspoons curry powder, 1 teaspoon salt, a few grinds of black pepper and the cayenne in a large bowl. Add the chicken and toss to coat; set aside.
• Pierce the sweet potatoes all over with a fork. Bake on a baking sheet until tender, about 25 minutes. Meanwhile, pulse the cereal in a food processor until finely ground; season with salt, black pepper and the remaining 1/2 teaspoon curry powder. Transfer to a shallow baking dish.
• Heat 1/2 inch peanut oil in a large cast-iron skillet over medium-high heat until shimmering. Press the chicken into the cereal, turning to coat. Add half of the chicken to the hot oil and fry until golden brown, 3 to 5 minutes per side. Transfer to a wire rack set on a baking sheet. Repeat with the remaining chicken. Transfer to the oven and bake until cooked through, about 10 minutes.
• Mix the ketchup with the steak sauce and cilantro. Split open the sweet potatoes; top with the remaining 1/2 cup yogurt and season with salt and black pepper. Serve the chicken with the potatoes and ketchup; top with more cilantro.

INDIAN CURRY POTATO FRIES

Steps:

• Pour enough oil into a frying pan to cover the bottom 1/3-inch deep; add garlic, cumin, salt, turmeric, and black pepper. Heat oil mixture over medium heat.
• Cook and stir potatoes in the hot oil, turning occasionally, until cooked through, golden brown, and crisp on the outside, 10 to 15 minutes. Add fresh cilantro and curry paste and stir to coat. Fry until cilantro is dark green and crisp, about 1 more minute. Remove potatoes with a slotted spoon and transfer to serving dish.

INDIAN HOME FRIES

Steps:

• In a large pot, cover potatoes with water and bring to a boil.
• Lower heat and simmer, covered, 30-35 minutes, until tender.
• Drain, cool slightly, and peel.
• Chop the potatoes into 1/2" cubes.
• In a food processor, pulse the water, ginger, garlic, salt, turmeric, and red pepper until a paste is formed.
• In a large nonstick frying pan, heat the olive oil over medium-high heat.
• When hot, add the fennel and cook 30 seconds.
• Remove pan from the heat, stir in the spice paste, then cook 2 more minutes.
• Add the potatoes and stir to evenly coat them with the spice paste.
• Fry 10-15 minutes, turning occasionally, until the potatoes have a golden brown crust.
• Sprinkle with cilantro or parsley to garnish.
• Serve and enjoy!

INDIAN CURRY POTATO FRIES

Steps:

• Pour enough oil into a frying pan to cover the bottom 1/3-inch deep; add garlic, cumin, salt, turmeric, and black pepper. Heat oil mixture over medium heat.
• Cook and stir potatoes in the hot oil, turning occasionally, until cooked through, golden brown, and crisp on the outside, 10 to 15 minutes. Add fresh cilantro and curry paste and stir to coat. Fry until cilantro is dark green and crisp, about 1 more minute. Remove potatoes with a slotted spoon and transfer to serving dish.