Tomato Chicken Curry

Ingredients

3 tbsp neutral oil

1 large red onion, cut into 1/2-inch wedges

1 (2-inch) piece fresh ginger, peeled and finely grated

4 garlic cloves, finely grated or minced

Kosher salt and freshly ground black pepper, to taste

2 tbsp curry powder

1 tsp garam masala

1 bay leaf

1/2 tsp crushed red pepper flakes

1 tbsp honey

1 (14.5 oz) can chopped tomatoes

1 (13.5 oz) can full-fat coconut milk

1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

1/4 cup plain Greek yogurt, for serving

1/2 cup fresh cilantro, coarsely chopped

Zest of 1 lemon

Cooked rice, for serving

Preparation

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

2. Add the tomatoes with their juices and bring to a boil, pressing down on the tomatoes with a wooden spoon until no pieces are larger than 1 inch. Reduce heat to medium and cook, stirring often and scraping up any browned bits from the bottom of the pot, until the sauce has thickened, 8–10 minutes.

3. Add the coconut milk and cook, stirring occasionally, until the sauce has thickened and deepened in color, 20–25 minutes. Taste and season with salt as needed.

4. Add the chicken and reduce heat to low. Cook, partially covered, until the chicken is cooked through to 165°F, 8–10 minutes. Meanwhile, whisk the yogurt, lemon zest, a generous pinch of salt, and 2 tablespoons of water together in a small bowl.

5. Discard the bay leaf. Drizzle the yogurt sauce over the curry. Scatter with fresh cilantro and serve immediately over rice.