Ingredients
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1 tablespoon ghee or vegetable oil
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1 medium red onion, chopped
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One 14 1/2-ounce can pureed tomatoes
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2 garlic cloves, roughly chopped
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1 small fresh green chile, such as serrano, roughly chopped
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One 1-inch piece of ginger
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2 teaspoons curry powder
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1 teaspoon ground cumin
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1/2 teaspoon turmeric
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1/2 teaspoon paprika
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1/4 teaspoon cinnamon
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
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1/4 cup plain whole milk yogurt
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Steamed white rice, for serving
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Chopped cilantro leaves, for garnish
Directions
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Heat the oil in a large saucepan over moderate heat. Add the onion and cook, stirring occasionally, until it is deep golden brown, about 15 minutes.
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Meanwhile, combine the tomatoes, garlic, green chile, ginger, curry powder, cumin, turmeric, paprika, cinnamon, salt and pepper in a blender and puree until smooth.
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Add the tomato mixture to the saucepan and cook, stirring, until very fragrant and a shade darker, about 3 minutes. Add 1 cup of water and bring to a boil. Reduce the heat to moderately low and simmer for 10 minutes. Add the chicken and cook, stirring occasionally, until cooked through, about 10 minutes.
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Stir in the yogurt, then taste and adjust the seasonings. Serve the chicken curry over white rice, garnished with chopped cilantro.
Make Ahead
This dish can be made up to 1 day ahead and refrigerated. Reheat over moderately low heat, adding a little water to thin the sauce if needed.