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Ingredients
- 1.5 lbs boneless skinless chicken breasts cut into bite-size pieces
- 1 t salt (for chicken)
- 1T unsalted butter
- 1 small yellow onion, finely chopped
- 3 large cloves garlic, minced (~1T)
- 1T fresh ginger, minced
- 1T garam masala
- 1 t ground chili powder
- 1 t ground cumin
- 1 t ground turmeric
- 1/4 t ground cayenne (more if you like it spicy)
- 8 oz (no salt added) tomato sauce
- 14.5 oz coconut cream
- 0.5 t salt (for sauce)
- 3/4 C frozen peas
- Jasmine rice or homemade Naan
- Fresh cilantro, for serving
Instructions
- Season the chicken with 1 teaspoon kosher salt and set aside
- In a Dutch oven or similar large, sturdy pot, melt the butter over medium heat
- Once melted, add the onion
- Cook until beginning to soften, about 4 minutes
- Stir in the garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne
- Cook, stirring often, until the onion is completely soft and the spices are very fragrant, about 3 minutes more
- Add the chicken pieces, stir to coat with the spices and onion, and cook, stirring often, just until the outsides start to brown, about 4 minutes
- Add the tomato sauce, coconut milk, and remaining 1/2 teaspoon salt. Stir to combine.
- Bring the pot to a simmer, then reduce the heat to medium low. Let simmer gently until the sauce thickens slightly and the chicken is tender and cooked through, about 20 minutes.
- Stir in the peas
- Let cool for 3 to 4 minutes, and then stir in the Greek yogurt (do not stir in the Greek yogurt right away or it may curdle).
- Enjoy warm with rice or naan and a sprinkle of fresh cilantro.
Leftovers
- can be refrigerated in an airtight storage container for up to 5 days.
- can be frozen in an airtight storage container for up to 3 months.