From Martha Stewart.com, slightly adapted because I substituted a few ingredients
- Heat peanut oil and butter in a large straight-sided skillet over medium-high heat. Add onions, chile, ginger, and chopped cilantro stems. Cook, stirring occasionally, until onions soften and golden, about 10 minutes.
- Add curry paste and chicken; stir to coat. Season with salt and pepper. Add tomatoes and coconut milk. Fill one empty can with water and add to skillet; stir to combine. Bring to a boil, then reduce heat to a simmer. Cover and cook, checking curry occasionally to make sure it does not begin to dry out and adding water, if necessary, until chicken is tender and cooked through, about 20 minutes.
- Top curry with yogurt and serve with rice.
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon smoked paprika
- 2 teaspoons garam masala
- 1 (2-inch) piece peeled fresh ginger
- 1 1/2 teaspoons sea salt
- 2 tablespoons peanut oil
- 2 tablespoons tomato paste
- 2 fresh red chiles
- 1 small bunch cilantro
- 1 tablespoon unsweetened shredded coconut
- 2 tablespoons all-purpose flour
- Add all the dry spices to the bowl of a small food processor, along with ginger, salt, oil, tomato paste, chiles, cilantro, coconut, and flour; process until a smooth paste is formed.