Indian Chicken Curry II

"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." From Allrecipes.com

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 1  small onion, chopped
• 2  garlic cloves, minced
• 3  tablespoons curry powder
• 1  teaspoon ground cinnamon
• 1  teaspoon paprika
• 1  bay leaf
• 1⁄2 teaspoon  grated  fresh gingerroot
• 1⁄2 teaspoon white sugar
•  salt
• 2  chicken breast halves, skinless, boneless, cut into bite-size pieces
• 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.