15-Minute Indian Curry with Chicken and Peas

1 small yellow onion

2 tablespoons canola oil

Kosher salt

2 cloves garlic

2 tablespoons tomato paste

1 1/2 teaspoons curry powder

1 1/2 teaspoons garam masala

1 1/2 cups chicken stock

1 pound chicken tenders

1 cup frozen peas, thawed

1/2 cup full-fat plain Greek yogurt

4 pieces naan bread, warmed (see Cook’s Note)

Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan bread.

To warm the naan bread, put the bread on a baking sheet and bake at 400 degrees F until warm, 2 to 3 minutes.

Morethanpepper