The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper. Have some thick, crusty bread handy to scoop up all the extra sauce, or serve alongside a pile of rice for a low-maintenance comfort food dinner.
Recipe information
Yield
4 servings
Ingredients
3
1
1
4
1
1
½
2
1
1
3
½
½
Preparation
Step 1
Heat ghee in a large wide saucepan over medium-high. Add onion and cook, turning occasionally, until undersides are golden brown, about 2 minutes. Add ginger and garlic and cook, stirring, until softened, about 2 minutes; season with salt. Add garam masala, bay leaf, and red pepper and cook until fragrant, about 30 seconds. Stir in honey and cook until slightly caramelized, about 1 minute.
Step 2
Add tomatoes along with juices and bring to a boil, smashing down on tomatoes with a wooden spoon until pieces are no bigger than 1". Reduce heat to medium and cook, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8–10 minutes. Add coconut milk and cook, stirring occasionally, until sauce thickens, 20–25 minutes; taste and season with salt, if needed. Add chicken strips and reduce heat to low. Cook, partially covered, until chicken is cooked through, 8–10 minutes. Season with salt.
Step 3
Stir yogurt, a big pinch of salt, and 2 Tbsp. water in a small bowl.
Step 4
Drizzle yogurt sauce over stew. Top with cilantro before serving.
Step 5
Do Ahead: Curry (without yogurt sauce) can be made 2 days ahead. Cover and chill.
Leave a Review
Reviews (52)
Back to TopI love this recipe, I make it often and always have canned tomatoes and coconut milk on hand. One thing I always change is substitute red onions for yellow onions. But that is mainly because I don't like red onions. I've made this without chicken, with spinach or tofu and its still good as ever. Its a house favorite and impossible to mess up. I will say it takes me at least an hour to make this, so don't think you can knock it out quickly.
Anonymous
Cleveland, Ohio
2/20/2023
With leftover Costco rotisserie chicken chopped into small cubes ahead of time, this was an easy and very flavorful weeknight dinner that looks like it'll give some nice leftovers as well. Rather than whole peeled tomatoes I used the same amount crushed tomatoes which made preparation even easier. No other substitutions and who cares what it looks like when it tastes this good?
Go4Jugular
Lake Oswego, OR
10/13/2022
Okay I figured out this recipe. I read some people saying it was watery and at one point tasted mine and was having the same problem. I added more salt and cooked it down a bit more and voila! A crowd pleasing, flavorful party in the mouth. 10/10 will make again.
So good - be patient and always salt!
Philly PA
7/19/2021
This was a great recipe! I'd only change one thing the next time I make it, and that's to cut the chicken into bite size pieces. I've enjoyed the leftovers for several days, eating it almost like a soup or stew. My husband, who's more or less vegan, wants me to make the sauce without the chicken for him (which I'll gladly do -- more ginger to put on my shopping list!)
LItewriter
Clark, WY
7/9/2021
Tasty and easy to make A bit too much honey for me though, next time I’d probably half it. Sauce was primarily sweet though the heat of the crushed peppers was still noticeable
Fyodor Kirillovich
Denver, CO
3/3/2021
Loved it although ours was pink not red like the picture. Could have added more chicken. Want to try it next with shrimp.
Anonymous
Denver CO
1/24/2021
Thank you, ALex. I have relied on you and your recipes for years now and this one did not let me down! All of the ingredients for this recipe were right here in my pantry - imagine that. Also added some broccoli florets right at the end to give it a bit of color and crunch. Served over basmati and had a home run. Well Done 👍🏾.
Love to Cook in a Pandemic
Phoenix
12/31/2020