Step 1

In a large bowl, whisk together the yogurt, 1 tablespoon curry powder, the ginger, ¼ teaspoon salt and ½ teaspoon pepper. Add the chicken and toss. Let stand at room temperature for about 30 minutes.

Step 2

In a 12-inch skillet over medium, heat the oil until shimmering. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add the remaining 1 tablespoon curry powder and cook, stirring, until fragrant, about 30 seconds. Stir in the chicken and any marinade in the bowl, then distribute in an even layer. Cook, uncovered and stirring occasionally, until the chicken is no longer pink and has released some juices, about 10 minutes.

Step 3

Stir in the tomatoes and cook, uncovered and stirring occasionally, until the tomatoes break down and the sauce has reduced slightly and coats the chicken, 10 to 12 minutes; reduce the heat as needed as the mixture thickens. Off heat, taste and season with salt and pepper. Serve dolloped with additional yogurt.

Step 4

Optional garnish: Chopped fresh cilantro OR lemon wedges OR both