I adore Indian cuisine, however, sometimes I am wary to make it on a weekday due to it taking time. I never want to rush through a recipe and lose the beautiful flavor profile that comes with Indian dishes. This recipe from Half-Baked Harvest is the perfect weekday dish. You get all the flavor in half the time! It also makes a bunch if it’s just one person, like me, so I had lunches for work for the remainder of the week!

Ingredients

Curry Paste

• 1 Medium Yellow Onion, quartered
• 1 Shallot, halved
• 6 Garlic Cloves
• 2 (1-inch) pieces of fresh Ginger, peeled
• 3 TBSP Garam Masala
• 2 TSP Ground Turmeric
• 2 TSP Salt
• 1 TSP Crushed Red Pepper Flakes
• Zest of 1 Lemon

Chicken

• 2 LBS Boneless Chicken Breast, cubed
• 1/2 Cup Full-Fat Plain Greek Yogurt
• 1 14oz Unsweetened Coconut Milk, full-fat
• 6 oz Tomato Paste
• 1/4 Cup Cilantro, chopped
• 3 Cups cooked Rice, for serving

Let’s Get Cooking

Make the paste by combining all of the curry paste into a blender. Pulse until a smooth paste forms, about a minute. I had to scrape the sides and blend it a few times.

To make the chicken, in a large bowl or zip lock bag, combine 2 TBSP of the curry paste + the chicken + yogurt. Steal the bag and ensure all the chicken is covered, or if in a bowl mix well and cover. Marinate at room temp for 30 min or refrigerate over night.

In a large skillet, add in the remainder of the curry paste and cook for about 1 minute. Add in the chicken + coconut milk + tomato paste and stir to combine. Cover and let cook for 15-20 minutes. Remove the lid and let simmer, about 5 minutes more.

Stir in the cilantro.

Serve the chicken with rice and naan.

Made with Love,

Hannah