Chicken-Chickpea Curry

Directions

1. 1
   Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth.
2. 2
   Heat the vegetable oil in a large Dutch oven or pot over medium-high heat.
3. 3
   Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
4. 4
   Add 2 1/2 cups water to the pot and bring to a simmer.
5. 5
   Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
6. 6
   Stir in the chicken, okra and cilantro.
7. 7
   Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes.
8. 8
   Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato.
9. 9
   Serve with naan.
10. 10
    Photograph by Charles Masters