Curried Chicken

(Adaptation of yellow chicken curry from India)

Ingredients:

3 Tbsp Oil (vegetable or olive)

1 Small Onion, chopped

2 Cloves Garlic, finely minced

3 Tbsp Curry Powder (equates to one of the short containers of yellow curry powder you find in the spice section of your grocery store)

1 Tsp Cinnamon

1 Tsp Paprika

1 Bay Leaf

1/2 Tsp Grated, Fresh Ginger Root

1/2 Tsp White Granulated Sugar

Pinch of Salt

2 Skinless, Boneless Chicken Breasts, cut into thin bite size pieces

1 Tbsp Tomato Paste

1 Cup Plain Yogurt

3/4 Cup Coconut Milk

1/2 Lemon, juiced

1/2 Tsp Cayenne Pepper

Directions:

Heat oil in a skillet over medium heat.  Sauté onion until lightly browned.  

Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.

Continue stirring for 2 minutes.

Add tomato paste, yogurt, coconut milk, and chicken pieces.

Bring to a boil, reduce heat, and simmer for 20-25 minutes (until chicken is cooked through).

Remove bay leaf and stir in lemon juice and cayenne pepper.

Simmer five more minutes.

Serve over Jasmine or Basmati rice with plain yogurt on the side.  Naan bread is also a really nice addition to the meal :)