Chicken Curry

• servings: 6 servings
• total time: 30 minutes

Ingredients

2 tbsp. olive oil

1 large onion

6 cloves garlic, crushed with press

1 red chile, finely chopped

2 tbsp. finely grated peeled fresh ginger

1 tbsp. garam masala

1 tbsp. ground coriander

2 tsp. sweet paprika

Kosher salt and pepper

2 tbsp. tomato paste

1 1/2 lb. boneless, skinless chicken breasts, cut into 2-inch chunks

1 c. low-sodium chicken broth

1/4 c. plain full-fat yogurt, plus more for serving

Cooked rice and chopped cilantro, for serving

Directions

Heat 2 tbsp oil in large Dutch oven on medium-high.

Add onion and cook, stirring occasionally, until it begins to change color.

Reduce heat to medium and cook, stirring occasionally, until tender, 3 to 4 minutes more.

Stir in garlic and chile and cook 1 minute.

Stir in ginger, garam masala, coriander, paprika and ½ tsp salt and cook, stirring, 2 minutes.

Stir in tomato paste and cook 2 minutes.

Season chicken with ½ tsp each salt and pepper, then add to pot and cook, tossing occasionally, until no longer pink, 5 minutes.

Stir in chicken broth and gently simmer, covered, until chicken is cooked through, 6 to 8 minutes.

Stir in yogurt and serve over rice, sprinkled with cilantro if desired.