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Shared By Grace Warren Atwood

Digaag Qumbe (Yogurt-Coconut Chicken)

Ingredients

  • 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)

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