Recipes Appetizers Antipasto Cheese Chicken Curry with Tomato Yogurt Sauce 5.0 (1) 1 Review Complete this quick and savory meal with roasted cauliflower or steamed green beans. Slideshow: More Curry Recipes By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017).Experience: Kate worked at a weekly newspaper in Santa Fe where she met her husband and collaborator Guy, a food photographer. She got a job at Gourmet magazine in the book department, where she worked as a food editor until 2009. Longing for a change, Kate and her husband moved to Italy with their young son. They landed in Sicily, at the renowned Case Vecchie cooking school. Kate began assisting owner Fabrizia Lanza in her classes, eventually developing, testing, and editing recipes for Coming Home to Sicily while Guy did the photography. The couple followed up that project by working with chef Josh Thomsen of the farm-supported New Jersey restaurant Agricole on his cookbook, published in 2015. They published Onions Etcetera in 2017, a book focused on globally inspired, creative allium-centric recipes that are accessible to the home cook. In addition to developing recipes for cookbooks and outlets like nigella.com and Grow, Kate is a food editor and stylist for the natural organic meat brand Applegate.Education: Kate Winslow graduated from the University of Virginia with a Bachelor of Arts in women's history. Food & Wine's Editorial Guidelines Published on July 29, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kate Winslow Active Time: 25 mins Total Time: 45 mins Yield: 4 Ingredients 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 Directions 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. 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. Rate it Print