Coconut-Tomato Curry Chicken

Coconut milk and tomato make a creamy curry with curry-seasoned rice and chicken or tofu. Fresh mint and warm naan finish the plate; add water only if the sauce is too thick.

45 min

4 servings

Coconut-tomato chicken curry with fresh mint is served over golden curry-seasoned rice with warm naan alongside.

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

Equipment

Medium saucepan with lid · Large skillet · Wooden spoon · Instant-read thermometer · Fork

Choose your seasoning

Use mild curry powder for the simplest route. The listed cumin, coriander, and turmeric blend gives a similar warm, savory profile from common single spices.

Make it vegetarian

Use firm tofu and let it brown well before saucing; it needs no internal-temperature check, only to be hot throughout.

Start the rice

01. Cook the rinsed rice with 2 1/4 cups water, 1/2 tsp salt, and 1/2 tsp curry powder for 15 minutes on low after it boils; the grains will take on a golden hue.

02. Rest the rice, still covered, for 10 minutes so the grains finish steaming instead of turning wet; fluff only at serving time.

Build the curry

03. Brown chicken or tofu in a single layer, then move it aside before it fully cooks; this leaves flavorful bits behind without overcooking the protein.

04. Soften the onion until it is translucent with pale golden edges, which gives the sauce a savory foundation.

05. Cook garlic, small-diced ginger, tomato paste, and the remaining curry seasoning for one fragrant minute. Cut the ginger into matchsticks for a stronger flavor; the paste should become brick red before the coconut milk goes in.

Simmer and serve

06. Whisk in coconut milk without adding water, scraping the skillet, then keep the sauce at a gentle edge-bubbling simmer for a smooth finish. Add water a tablespoon at a time only if the sauce is too thick.

07. Return the protein and cook chicken to 165 F, or simply heat tofu through; the sauce should coat it without needing extra water.

08. Warm naan until flexible and blistered so it is ready to scoop without cracking.

09. Spoon curry over fluffed golden rice, scatter with chopped fresh mint, and serve with warm naan.