Curry Recipe

Prep aromatics

Peel and finely chop the onion. Mince the garlic and grate or finely mince the ginger so you have about 1 tablespoon.

Heat a large deep skillet or Dutch oven over medium heat. Add 2 tablespoons vegetable oil and let heat until shimmering (about 1 minute).

Add the chopped onion and a pinch of salt. Sauté until soft and translucent, about 6–8 minutes, stirring occasionally to prevent browning.

Add the minced garlic and grated ginger and cook for 30–60 seconds until fragrant, stirring constantly so they don’t burn.

Stir in the tomato paste and cook 1–2 minutes, pressing it into the pan so it darkens slightly — this builds depth of flavor.

Add turmeric, cumin, coriander, garam masala, and optional chili powder. Toast the spices with the onion-tomato mixture for 1 minute, stirring to coat and release aromas.

Pour in the canned diced tomatoes (with juices), scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes to reduce and concentrate the flavors.

Stir in the coconut milk and 1 cup broth. Bring to a gentle simmer, then reduce heat so the sauce stays at a low simmer.

Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste after the sauce has simmered a few minutes and adjust salt or spices as needed.

If using chicken: pat pieces dry, trim excess fat, and season lightly with 1/4 tsp salt and 1/4 tsp pepper. If using tofu: press for 15–20 minutes to remove excess moisture, then cut into 1-inch cubes and pat dry.

Increase heat under the skillet to medium-high. Add the chicken pieces (or tofu) in a single layer and sear 2–3 minutes per side until lightly browned (tofu will form a crust). You can do this in batches to avoid overcrowding. Remove browned pieces and set aside.

Add the diced potatoes and sliced carrot to the simmering sauce. Cover partially and simmer 10 minutes, stirring occasionally, until potatoes begin to become tender.

Return the seared chicken or tofu to the sauce, nestling pieces into the liquid. Simmer, uncovered, 10–12 minutes more for chicken (until internal temperature reaches 165°F / 74°C) or 6–8 minutes for tofu (until heated through and flavors meld). If the sauce reduces too much, add up to 1/2 cup additional broth.

Stir in the frozen peas in the last 2 minutes of cooking to heat through. Taste and adjust seasoning (salt, pepper, or a squeeze of lime) as needed.

While the curry simmers, rinse 1 cup basmati rice under cold water until the water runs clear to remove excess starch.

Combine the rinsed rice and 1.5 cups water in a small saucepan with a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer 12–15 minutes until water is absorbed and rice is tender.

Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.

Once the curry components are cooked and the chicken/tofu and vegetables are tender, remove from heat. Stir in chopped cilantro and a squeeze of lime juice from 1–2 wedges to brighten the flavors.

Serve the curry hot over basmati rice, garnish with extra cilantro, a lime wedge, and an optional dollop of yogurt on each bowl.