Indian Chicken Curry II

Total Time: 45 minutes

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 6

Author: Amanda Fetters


Indian Chicken Curry II


· 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· ½ teaspoon grated fresh ginger root· ½ teaspoon white sugar· ¼ teaspoon salt to taste· 2 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves - cut into bite-size pieces· 1 tablespoon tomato paste· 1 cup plain yogurt· ¾ cup coconut milk· ½ lemon, juiced· ½ teaspoon cayenne pepper


Step 1Heat 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.Step 2Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.