- 1 tablespoon ghee or vegetable oil
- 1 medium red onion, chopped
- One 14 1/2-ounce can pureed tomatoes
- 2 garlic cloves, roughly chopped
- 1 small fresh green chile, such as serrano, roughly chopped
- One 1-inch piece of ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup plain whole milk yogurt
- Steamed white rice, for serving
- Chopped cilantro leaves, for garnish
How to make this recipe
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.
Meanwhile, combine the tomatoes, garlic, green chile, ginger, curry powder, cumin, turmeric, paprika, cinnamon, salt and pepper in a blender and puree until smooth.
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.
Stir in the yogurt, then taste and adjust the seasonings. Serve the chicken curry over white rice, garnished with chopped cilantro.
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.