Quick Tomato Chicken Curry

Name: Quick Tomato Chicken Curry
Yield: 4 servings
Ingredients: 3 tablespoons ghee, coconut oil, or extra-virgin olive oil; 1 large red onion, cut into ½-inch wedges; 1 2-inch piece ginger, peeled, finely grated; 4 garlic cloves, crushed; Kosher salt; 1 tablespoon plus 1 teaspoon garam masala; 1 bay leaf; ½ teaspoon crushed red pepper flakes; 2 tablespoons honey; 1 28-ounce can whole peeled tomatoes; 1 15-ounce can coconut milk; 3 skinless, boneless chicken breasts (about 1½ pounds total), cut into 1-inch-thick pieces; ½ cup whole-milk Greek yogurt; ½ cup coarsely chopped cilantro

By Andy Baraghani

November 29, 2017

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Photograph by Emma Fishman, Food Styling by D'mytrek Brown, Props from Meilen Ceramics

The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper. Have some thick, crusty bread handy to scoop up all the extra sauce, or serve alongside a pile of rice for a low-maintenance comfort food dinner.

Recipe notes

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.

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