CHICKEN CURRY

Indian Chicken Curry II
This was delicious!

Submitted By: Amanda Fetters
Photo By: chibi chef
Prep Time: 20 Minutes
Cook Time: 25 Minutes

Ready In: 45 Minutes
Servings: 2
"This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice."
Ingredients:
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder(I used 1 Tbsp)
1 teaspoon ground cinnamon (I used 1/2 tsp)
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar (I left out the sugar)
salt to taste
2 skinless, boneless
chicken breast halves - cut
into bite-size pieces (or leave whole)
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne
pepper
Directions:
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.
2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.