Inspiration: Bon Appetit
Garam Masala is a very smokey spice blend, so if you want to level it off, drop down to 1 tbsp and top this with freshly squeezed lemon. If you're really feeling yourself, zest the lemon into the yogurt sauce too.
Ingredients
3 tbsp extra-virgin olive oil 1 large red onion, cut into ½-inch wedges 1 (2 in) piece ginger, peeled, finely grated 4 garlic cloves, crushed Kosher salt 1 tbsp plus 1 tsp garam masala 1 bay leaf ½ tsp crushed red pepper flakes 2 tbsp honey 1 (28 oz) can chopped tomatoes 2 cups almond milk 3 skinless, boneless chicken breasts (about 1½ lb total), cut into 1 in thick pieces ½ cup Greek yogurt ½ cup coarsely chopped cilantro
1 cup basmati rice, for serving
Preparation
Heat olive oil 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
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. Stir yogurt, a big pinch of salt, and 2 tbsp water in a small bowl
Drizzle yogurt sauce over stew. Top with cilantro before serving
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