Tomato-Yogurt Chicken Curry Recipe

Name: Tomato-Yogurt Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut or canola oil; 1 teaspoon cumin seeds; 1 medium red onion, finely chopped; 2 bay leaves; 1 14 .5-ounce can whole plum tomatoes; 5 cloves garlic; 1 1/2 -inch piece ginger, peeled and roughly chopped; 4 dried arbol chiles, stems removed; 1/4 teaspoon turmeric; 1/2 teaspoon paprika; 2 pounds skinless, boneless chicken thighs, fat trimmed, halved; 2 medium red-skinned potatoes, cut into 1-inch cubes; 1 teaspoon honey; Kosher salt; 2 tablespoons plain whole-milk yogurt, preferably Greek style; Generous pinch of garam masala; Cooked basmati rice, for serving Chopped fresh cilantro, for topping

Servings: persons

2 tablespoons peanut or canola oil
1 teaspoon cumin seeds
1 medium red onion, finely chopped
2 bay leaves
1 14 .5-ounce can whole plum tomatoes
5 cloves garlic
1 1/2 -inch piece ginger, peeled and roughly chopped
4 dried arbol chiles, stems removed
1/4 teaspoon turmeric
1/2 teaspoon paprika
2 pounds skinless, boneless chicken thighs, fat trimmed, halved
2 medium red-skinned potatoes, cut into 1-inch cubes
1 teaspoon honey
Kosher salt
2 tablespoons plain whole-milk yogurt, preferably Greek style
Generous pinch of garam masala
Cooked basmati rice, for serving Chopped fresh cilantro, for topping

1
Toast the cumin: Heat the oil in a large, deep pot over medium heat until it shimmers.
2
Sprinkle in the cumin seeds and stir; they should sizzle on contact, become fragrant and darken slightly.
3
Caramelize the onion: Immediately add the red onion and bay leaves to the pot.
4
Cook, stirring often, until the onion is dark chestnut brown, 12 to 15 minutes.
5
Make the tomato base: While the onion is cooking, drain the juice from the can of tomatoes into a liquid measuring cup; set aside.
6
Puree the tomatoes, garlic, ginger, chiles, turmeric and paprika in a food processor.
7
Saute the base: Add the tomato base to the onion mixture and cook, stirring, until thick and paste-like, 10 minutes.
8
When the mixture starts sticking to the bottom of the pot, add the chicken and potatoes.
9
Cook, stirring, until the chicken is opaque and the sauce clings to the meat and potatoes, about 5 minutes.
10
Simmer the curry: Add the honey to the reserved tomato juice, then add enough water to make 1 1/2 cups of liquid; pour into the pot.
11
Season with salt to your liking and bring to a boil, then reduce the heat to medium low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, 25 to 30 minutes.
12
Adjust the seasoning: Gently stir the yogurt into the curry.
13
Taste for seasoning and add salt, if necessary.
14
Sprinkle with the garam masala and serve over rice.
15
Top with cilantro.
16
Photograph by Coral Von Zumwalt

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons peanut or canola oil, 1 teaspoon cumin seeds, 1 medium red onion, finely chopped, 2 bay leaves, and more.

Yes, Tomato-Yogurt Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato-Yogurt Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions