Digaag Qumbe (Yogurt-Coconut Chicken)

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Chefs C&N

peter recommendation
Bon Appetit

3 medium tomatoes, coarsely chopped (about 6 cups)

1 red bell pepper, seeds and membranes removed, coarsely chopped

2 jalapeños, seeds removed if you want less heat, coarsely chopped

½ cup extra-virgin olive oil

2 onions, chopped

2 large garlic cloves, finely chopped

1 1" piece fresh ginger, peeled, finely chopped (about 1 Tbsp.)

1 Tbsp. curry powder

1 Tbsp. ground cumin

1 tsp. ground turmeric

¼ tsp. ground cardamom

Kosher salt

1 cup plain yogurt

1 Tbsp. tomato paste

1 Yukon Gold potato, peeled, cut into ¾" cubes

1 carrot, peeled, cut into ¼"-thick coins

2 lb. skinless, boneless chicken thighs, cut into 1" pieces

1 14-oz. can coconut milk

3 Tbsp. ghee (optional)

1 cup cilantro, coarsely chopped, plus whole leaves for serving

Steamed rice and/or spinach (for serving)

Directions at bonappetit.com

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