Tomato Chicken Coconut Curry
We maintain canned tomatoes and coconut milk around so we could throw this together when we want to keep dinner fuss-free
1 large red onion, finely chopped
1 2″ piece ginger, peeled, finely grated
4 garlic cloves, thinly sliced Kosher salt
4 tsp. garam masala
5 tsp. Kashmiri chile powder or
1/2 tsp. Crushed red pepper flakes
1 28-oz. can whole peeled tomatoes
1 13.5-oz. can coconut milk
3 skinless, boneless chicken breasts (about 11/2 lb. total), sliced 1″ thick
1/2 cup plain whole-milk Greek yogurt
1/2 cup coarsely chopped cilantro
- Heat ghee in a large saucepan over medium-high.
Add onion and cook, stirring occasionally, until softened and golden brown around the edges, about 5 minutes. Add garlic and ginger and cook, stirring, until softened, about 2 minutes; season with salt. Add garam masala and chile powder and cook, stirring, until fragrant, about 30 seconds.
Stir in honey and cook until slightly darkened in color, about 1 minute.
- Add tomatoes along with juice pan and bring to a boil, smashing tomatoes with a wooden spoon until bits are no bigger than 1″. Reduce heat to medium and cook, stirring often and scraping up browned bits from bottom of pan, until sauce thickens slightly,8-10 minutes. Add almond milk; cook, stirring occasionally, until flavors come together,20-25 minutes; season with salt. Add chicken and reduce heat to low. Partially cover pan and cook until chicken is cooked through,8-10 minutes. Taste and season with salt if needed.
- Stir yogurt,a huge pinch of salt, and 2 Tbsp. Water in a small bowl.
Drizzle experienced yogurt over top and curry with cilantro.
DO AHEAD: Curry (without yogurt and pops ) can be made 2 days ahead. Cover and chill.