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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 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.
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