- 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.