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 Topadding this one to my list of go to recipes! very impressed with the quality and flavor of the dish. used thigh instead of breast because it's cheaper and easier to not overcook (and tastier imo)
rlyhungrygirl
New York, NY
12/3/2017
this was good! but it doesn't look like the photo because of the coconut milk and the onions. is that photo even of this dish? anywho- really good, i served over rice bc it needed something s little heftier. next time i may add sweet potatoes or bell peppers to get a little more going on. could so easily be made vegan! i also used thigh instead of breast and browned it in the pan before making the stew, adding it at the end to warm it. would suggest.
Anonymous
austin texas
12/6/2017
This was superb! I will definitely be making this again. Next time, I will make it a little spicier, maybe adding some chopped chillies. This time, I added both chopped scallions and fresh lime juice at the end, and I think they added a lot.
Anonymous
Palo Alto
12/15/2017
This was awesome! Just got in from work at 6:30 PM and was looking for something quick and flavorful to make with the boneless thighs I had and it fit the bill. The honey is really a nice touch. Just the right amount of heat for my kids.
FoodiePrincess
Cape May, New Jersey
1/11/2018
#1: this curry sauce is delicious completely as is! Like SO good! #2: will definitely tweak what I do with the chicken next time though. I’ll at least brine it beforehand, but may very well spice it and cook it all the way through before adding it to the curry. Simply chopping the chicken and adding it in at the end leaves the chicken itself extremely bland. #3: agree with another commenter that your dish will not look like the pic. Adding the coconut milk takes away the rich redness of the tomatoe sauce.
Brooklyn, NY
2/12/2018
Delicious curry! I made this with a stew pork which I put in at the beginning and it was tasty and cheap. I also added chickpeas and mushrooms and served over rice or noodles. It has complex flavor yet, is so easy!
Tiana Co
Brooklyn, NY
3/31/2018
This was really good, fast, and easy! I added some vegetables that I had available (beans, carrots) and served it over rice. I think there is a bit too much coconut for my taste, though. I'll probably halve the amount of coconut milk I add. Overall, it was great (and made my kitchen smell delicious!).
Anonymous
Boston, MA
7/19/2018