I made this last night and the house still smells like curry - yum!  Remember that when using a jalapeno that most of the heat comes from the seeds.  Discard them if you like your curry mild.  I served this over plain Indian naan - flatbread made with yogurt.  
Source: The America's Test Kitchen Healthy Family Cookbook

1 14.5 oz can whole peeled tomatoes
2 1/2 T canola oil
4 1/2 t curry powder 
1 t garam masala
1 onion, minced
1 jalapeno chile, minced
3 garlic cloves, minced
1 T grated ginger
1 T tomato paste
1 c water
1 lb boneless, skinless chicken breasts, trimmed
3 cups (about 1 lb) of cauliflower
1 c frozen peas, thawed
1/2 c plain yogurt
1/4 c minced fresh cilantro

1. Pulse the tomatoes with their juices in a food processor until no large chunks remain, about five pulses, and set aside.
2. Heat the oil in a Dutch oven over medium heat until shimmering.  Add the curry powder and garam masala and cook until fragrant, about 30 seconds.  Stir in the onion and cook until softened, about 5 minutes.  Stir in the jalapeno, garlic, ginger, and tomato paste and cook until fragrant, about 30 seconds.  Stir in the water and processed tomatoes.
3. Add the chicken and cauliflower and bring to a simmer.  Cover, reduce the heat to medium-low and simmer until the chicken is cooked, 12--18 minutes, flipping the breasts over half-way through cooking.  Transfer the chicken to a carving board, let cool slightly, then shred into bite-sized pieces.
4. Return the shredded chicken, with any accumulated juice, to the pot.  Stir in the peas and simmer until heated through, about two minutes.  Off the heat, stir in the yogurt and cilantro.  Season with salt to taste and serve.

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