Indian Chicken Curry

Name: Indian Chicken Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 3 tablespoons curry powder; 1 teaspoon ground cinnamon; 1 teaspoon paprika; 1 bay leaf; 0.5 teaspoon grated fresh ginger root; 0.5 teaspoon white sugar; salt to taste; 2 skinless, boneless chicken breast halves - cut into bite-size pieces; 1 tablespoon tomato paste; 1 cup plain yogurt; 0.75 cup coconut milk; 0.5 lemon, juiced; 0.5 teaspoon cayenne pepper

Total: 45 min
Makes: 4 servings

Serves

3 tablespoons olive oil	sauté onion until lightly browned	stir in spices, cook2 min	simmer20–25 min	simmer5 min
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
0.5 teaspoon grated fresh ginger root
0.5 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
0.75 cup coconut milk
0.5 lemon, juiced
0.5 teaspoon cayenne pepper

Ingredients

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

Steps

1Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned.
2Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt. Continue stirring for 2 minutes.
3Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
4Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
5Serve hot and enjoy!