Yellow Curry Chicken With Vegetables

Ingredients

• 1½ lb. skinless, boneless chicken thighs, cut into 2" pieces
• 1 garlic clove, finely grated
• 1 1" piece ginger, peeled, finely grated
• 1 tsp. fresh lemon juice
• 1 tsp. garam masala
• 1 tsp. Kashmiri chile powder or ½ tsp. cayenne pepper
• 1 tsp. Diamond Crystal or ½ Morton kosher salt
• ½ tsp. ground turmeric
• 2 Tbsp. grapeseed oil or vegetable oil, divided
• Kosher salt
• 1 lb. Yukon Gold potatoes (about 3 medium), peeled, cut into 1" pieces
• 2 medium carrots, peeled, cut into 1" pieces
• 3 Tbsp. grapeseed oil or vegetable oil
• 1 tsp. brown mustard seeds
• 3–4 fresh or dried curry leaves (optional)
• ½ tsp. asafetida (optional)
• 1 3" piece ginger, peeled, finely grated
• 5 garlic cloves, finely grated
• 1 large red onion, chopped (about 2 cups)
• 1 tsp. ground turmeric
• 1 14-oz. can crushed tomatoes
• 1 13.5-oz. can unsweetened coconut milk (not low-fat), shaken well, ¼ cup reserved for serving
• 1 cup low-sodium vegetable or chicken broth
• Cooked basmati rice, wild rice, or warm naan (for serving)

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