Target: 6 × 4 inches · landscape

Coconut-Tomato Curry Chicken

45 min · 4 servings

Ingredients

□

□ 2 tbsp neutral oil, divided

□ 1 medium yellow onion, finely chopped

□ 3 garlic cloves, minced

□ 1 tbsp small-diced fresh ginger

□ 3 tbsp tomato paste

□

□ 1 (13.5-oz) can full-fat coconut milk

□ 2 1/4 cups water for rice, plus up to 1/4 cup as needed to thin sauce

□ 1 1/4 tsp kosher salt, plus more to taste

□ 1/4 cup chopped fresh mint

□ 4 naan breads

1. Cook rice with 2 1/4 cups water, 1/2 tsp salt, and 1/2 tsp curry powder for 15 minutes; rest covered 10 minutes, then fluff.

2. Brown salted chicken or tofu in 1 tbsp oil; transfer. Soften onion in remaining oil.

3. Cook garlic, diced ginger, tomato, and curry spices 1 minute. Simmer with coconut milk; add water only if too thick.

4. Simmer protein in sauce until chicken is 165 F or tofu is hot. Warm naan until pliable and blistered.

5. Serve curry over yellow rice with warm naan and scatter with fresh mint.

Cook’s note: A gentle simmer keeps coconut milk smooth; avoid a hard boil after adding it.