Name: Chicken Curry with Tomato Yogurt Sauce
Total time: 45 min
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

Step 1

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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Step 2

Meanwhile, combine the tomatoes, garlic, green chile, ginger, curry powder, cumin, turmeric, paprika, cinnamon, salt and pepper in a blender and puree until smooth.
Step 3

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.
Step 4

Stir in the yogurt, then taste and adjust the seasonings. Serve the chicken curry over white rice, garnished with chopped cilantro.

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