2 lb. skinless, boneless chicken thighs, cut into 1" pieces
14-oz. can coconut milk
3 Tbsp. ghee (optional)
1 cup coriander, coarsely chopped, plus whole leaves for serving
Steamed rice and/or spinach (for serving)
Blend tomatoes, bell pepper, and jalapeños in a blender or food processor until almost smooth; set aside.
Heat oil in a large pot over medium. Add onion and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Add ginger, cumin, curry powder, turmeric, and cardamom; season generously with salt. Cook, stirring, until very fragrant, about 1 minute. Add reserved tomato mixture to pot and stir well to combine. Stir in yogurt and tomato paste, cover pot, and simmer 10 minutes. Add potato and carrot and continue to cook, stirring occasionally, until vegetables are nearly tender, 15–18 minutes.
Add chicken, coconut milk, ghee (if using), and 1 cup cilantro. Stir to combine, then simmer until chicken is tender and sauce thickens, about 20 minutes. Season with salt.
Divide rice among bowls. Spoon chicken, vegetables, and sauce over. Top with cilantro leaves.
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