Indian Chicken Curry II

Name: Indian Chicken Curry II
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving(s)
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

(1)

Recipe by Cheri 911

"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: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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

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