Easy Indian Chicken Curry

Ingredients

• 1 medium Yellow Onion (Roughly chopped)
• 1 Fresh JalapeñO (Stem removed, seeded if desired, roughly chopped)
• 1 tablespoon Fresh Ginger (Peeled, roughly chopped, about a 1-inch piece)
• 2 cloves Garlic (Peeled, roughly chopped)
• 2 tablespoons Water (For pureeing jalapeño, ginger, and garlic; add more if needed for a smooth consistency)
• 2 tablespoons Curry Powder (Use a good quality curry powder for best results)
• 2 tablespoons Vegetable Oil (For toasting curry powder and cooking aromatics)
• 2 tablespoons Tomato Paste (Adds depth of flavor)
• 1/2 cup Tomato Puree (Also known as tomato sauce)
• 1/2 cup Whole-Milk Yogurt (Plain and unsweetened, full-fat is essential)
• 1.5 lbs Boneless, Skinless Chicken Thighs (Cut into 1-inch pieces)
• 1 cup Water (For thinning sauce)
• to taste Salt (Start with 1 teaspoon)
• 1 teaspoon Garam Masala (Optional; stir in at the end)

Instructions

1. Roughly chop the yellow onion.
2. Puree the onion in a food processor or blender until very finely minced. Scrape the pureed onion into a bowl and set aside.
3. Combine the chopped jalapeño, ginger, garlic, and 2 tablespoons of water in food processor.
4. Puree until a smooth paste forms, adding more water as needed.
5. Transfer the paste to a separate bowl and set aside.
6. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
7. Add the curry powder and toast, stirring constantly, until fragrant and slightly darkened, about 1 minute.
8. Add the pureed onion to the pot and cook, stirring frequently, until the onion reduces to a thick paste and starts to sizzle, approximately 8-10 minutes.
9. Add the jalapeño-ginger-garlic paste to the pot and cook, stirring, until fragrant, about 2 minutes.
10. Stir in the tomato paste and cook, stirring constantly, until it turns a deep brick-red color, about 2 minutes.
11. Remove the pot from the heat to cool slightly. Carefully scrape the contents of the pot back into the food processor or blender.
12. Add the tomato puree and yogurt to the processor/blender.
13. Pulse until the sauce is completely smooth and creamy. Taste and adjust seasonings as needed.
14. Return the sauce to the pot, stir in 1 cup of water, and bring to a boil. Immediately reduce the heat to low so the sauce simmers gently.
15. Add the chicken pieces to the simmering sauce, season with salt to taste, and bring the sauce back to a gentle simmer.
16. Cover the pot and let the chicken simmer gently until cooked through and tender, about 20-25 minutes, stirring occasionally.
17. If using garam masala, stir it in during the last minute of cooking.
18. Serve hot over cooked basmati rice or naan bread. Garnish with fresh cilantro, if desired.