• Prep: 20 minutes
  • Cook: 25 minutes
  • Ready In: 45 minutes
  • Serves: 4
Chicken curry

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 yoghurt
  • ¾ cup of coconut milk
  • ½ lemon, juiced
  • ½ teaspoon cayenne pepper

Method

  • 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, yoghurt, 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.