Indian Chicken Curry II

Ingredients

  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1bay leaf
  • ½ teaspoon grated fresh ginger root
  • ½ teaspoon white sugar
  • salt to taste
  • 2skinless, boneless chicken breast halves – cut into bite-size pieces
  • 1 tablespoon tomato paste
  • 1 cup plain yogurt
  • ¾ cup coconut milk
  • ½lemon, juiced
  • ½ teaspoon cayenne pepper
  • Directions

  • Step 1

    Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

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  • Step 2

    Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

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