Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 1 (14-ounce) can diced tomatoes
- 1 cup coconut milk
- 1/2 cup chicken broth
- 1 tablespoon plain yogurt
- 1 teaspoon brown sugar
Instructions
- Heat oil and butter in a large skillet or pot over medium heat.
- Add onion and cook until soft and translucent, about 5 minutes.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in curry powder, cumin, coriander, turmeric, paprika, and cayenne (if using); cook for 1 minute to toast spices.
- Add tomato paste and stir to combine, cooking for 1 minute.
- Add diced tomatoes (with their juice) and bring to a simmer.
- Stir in coconut milk, chicken broth, and brown sugar; bring to a gentle simmer.
- Simmer for 10-15 minutes, stirring occasionally, until sauce thickens slightly.
- Stir in yogurt and season with salt to taste.
- Serve hot over rice or with naan. Garnish with fresh cilantro if desired.
Notes
For a spicier curry, increase cayenne pepper or add a chopped green chili. Adjust salt according to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 320 kcal
- Sugar: 6 g
- Fat: 24 g
- Carbohydrates: 15 g
- Protein: 12 g