Tomato Chicken Curry

Ingredients

3 tbsp neutral oil 1 large red onion, cut into ½-inch wedges 1 (2 in) piece ginger, peeled, finely grated 4 garlic cloves, crushed Salt & pepper 2 tbsp curry powder

1 tsp garam masala 1 bay leaf ½ tsp crushed red pepper flakes 1 tbsp honey 1 14.5 oz can chopped tomatoes 1 can of coconut milk 1½ lb chicken cut into 1" thick pieces Greek yogurt ½ cup coarsely chopped cilantro

Zest from 1 lemon

Cooked rice, for serving

Preparation

1. Heat oil in a large wide saucepan over medium-high. Add onion and cook, turning occasionally, until undersides are golden brown, about 2 minutes. Add ginger and garlic and cook, stirring, until softened, about 2 minutes; season with salt. Add curry powder, garam masala, bay leaf, and red pepper and cook until fragrant, about 30 seconds. Stir in honey and cook until slightly caramelized, about 1 minute.

2. Add tomatoes along with juices and bring to a boil, smashing down on tomatoes with a wooden spoon until pieces are no bigger than 1". Reduce heat to medium and cook, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8–10 minutes.

3. Add coconut milk and cook, stirring occasionally, until sauce thickens, 20–25 minutes; taste and season with salt, if needed.

4. Add chicken and reduce heat to low. Cook, partially covered, until chicken is cooked through, 8–10 minutes. Season with salt. Stir yogurt, a big pinch of salt, and 2 tbsp water in a small bowl.

5. Drizzle yogurt sauce over stew. Top with cilantro before serving.