Name: Chicken Curry with Tomato Yogurt Sauce
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon ghee (or vegetable oil); 1 red onion (medium chopped); 14 ½ ounces tomatoes (1 can pureed); 2 cloves garlic (roughly chopped); 1 green chile (small fresh, roughly chopped, such as serrano); 1 piece ginger (-inch peeled and roughly chopped); 2 teaspoons curry powder; 1 teaspoon ground cumin; ½ teaspoon turmeric; ½ teaspoon paprika; ¼ teaspoon cinnamon; ½ teaspoon kosher salt; ½ teaspoon black pepper (freshly ground); 1 pound chicken breasts (boneless, skinless, cut into -inch cubes); ¼ cup yogurt (plain, whole milk); white rice (steamed, for serving); cilantro leaves (chopped, 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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Chicken Curry with Tomato Yogurt Sauce

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