Chicken-Chickpea Curry - Savoryslurper

4 plum tomatoes, chopped

2 large shallots, halved

1 2-inch piece ginger, peeled

1/2 to 1 jalapeno pepper, seeded

1 teaspoon curry powder

Kosher salt

3 tablespoons vegetable oil

2 15-ounce cans chickpeas, drained and rinsed

2 cups shredded rotisserie chicken (skin removed)

2 cups frozen cut okra or sliced fresh okra

1/4 cup chopped fresh cilantro, plus more for topping

Plain yogurt and naan bread, for serving (optional)

Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
Add 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
Stir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.