Description
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.
Ingredients
- 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
- salt to taste
- 2 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4