Tomato-Yogurt Chicken Curry

Base

• 2 tbsp canola or peanut oil
• 1 tsp cumin seeds
• 1 medium red onion, finely chopped
• 400 g canned whole tomatoes, drained, juice reserved
• 5 cloves garlic
• 35 g fresh ginger, peeled — About a 1 1/2-inch piece.

Spices

• 1/4 tsp ground turmeric
• 1/2 tsp paprika

Chicken

• 900 g boneless skinless chicken thighs, cut into large bite-size pieces — About 2 pounds.

Sauce

• 360 ml reserved tomato juice plus water — Enough combined liquid for a gentle simmer.

Finish

• 120 g full-fat plain yogurt, room temperature — Greek-style works well.
• 1 tsp garam masala
• 20 g fresh cilantro, chopped

Seasoning

• kosher salt — To taste.

Build the base

1. Heat the oil over medium heat, add cumin seeds and cook until fragrant. Add the onion and cook until deeply softened. Blend the tomatoes with garlic, ginger, turmeric and paprika, then add that puree to the pot.

Cook chicken

2. Add the chicken, season lightly and stir until the pieces turn opaque on the outside and the sauce clings to them.

Simmer

3. Add the reserved tomato juice and enough water for about 360 ml / 1 1/2 cups liquid. Bring to a boil, then reduce to a gentle simmer until the chicken is tender and every piece reaches at least 74°C / 165°F.

Temper the heat

4. Reduce the heat to low or move the pot off the burner for a minute so the sauce stops boiling aggressively.

Add yogurt gently

5. Stir a spoonful of hot curry sauce into the room-temperature yogurt, then stir the warmed yogurt mixture gradually back into the curry. Add garam masala and cilantro and heat gently without boiling hard.