Curry Recipe

Chop and measure

Peel and finely chop the yellow onion to yield about 1.5 cups. Peel and mince the garlic (or smash). Peel and grate or finely mince the ginger to get 1 tablespoon. Chop ripe tomatoes into small pieces or pulse in a food processor to make ~2 cups.

If using chicken, cut into 1-inch cubes and season lightly with 1/4 tsp salt and 1/8 tsp black pepper. If using chickpeas, drain and rinse one 15-oz can.

Sauté aromatics

Heat a heavy skillet or medium saucepan over medium heat. Add 3 tbs vegetable oil and 1 tbs butter. When butter melts and oil shimmers, add the chopped onion. Cook, stirring occasionally, until the onion softens and begins to brown at the edges, about 8–10 minutes.

Add garlic and ginger

Add the minced garlic and grated ginger to the pan. Stir and cook for 60–90 seconds until fragrant, taking care not to burn the garlic.

Cook tomatoes

Add the chopped tomatoes and 1 tbs tomato paste. Stir to combine and bring to a gentle simmer. Cook, stirring occasionally, until the tomatoes break down and the mixture reduces and thickens slightly, about 8–10 minutes. Use the back of a spoon to help mash the tomatoes as they soften.

Bloom the spices

Lower heat to medium-low. Sprinkle in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp paprika, 1 tsp garam masala, 1/2 tsp red chili powder, 1.5 tsp salt, and 1/2 tsp black pepper. Stir continuously for 1–2 minutes so the spices bloom in the hot oil and integrate into the tomato-onion mixture.

Taste and adjust salt or chili to your preference.

Add protein or vegetables

Add the cubed chicken (or drained chickpeas) and chopped potatoes or mixed vegetables to the pan. Stir to coat everything with the sauce.

Add liquid and simmer

Pour in 1 cup water or vegetable broth, stir to combine, and bring to a simmer. Cover and cook until the chicken is cooked through (internal temperature 165°F / 74°C) and potatoes are tender, about 12–15 minutes for chicken or 15–20 minutes for potatoes. If using chickpeas and pre-cooked vegetables, simmer 8–10 minutes to meld flavors.

Enrich and balance

Lower heat to low. Stir in 1/2 cup plain yogurt (beat it first to smooth) and 2 tbs heavy cream, if using, to make the sauce creamy. Warm gently for 2–3 minutes without boiling to prevent yogurt from curdling. Adjust seasoning with additional salt or a pinch of sugar if tomatoes are too acidic.

Garnish and acid

Stir in 2 tbs chopped fresh cilantro and 1 tbs lemon juice. Taste and adjust seasoning. Remove from heat.

Serve the curry hot with rice, naan, or flatbread. Leftovers keep refrigerated in an airtight container for up to 4 days; reheat gently and add a splash of water if sauce thickens.