Complete this quick and savory meal with roasted cauliflower or steamed green beans. Slideshow: More Curry Recipes 

Kate Winslow
September 2014


© Kate Winslow

Recipe Summary

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.