Tablespoons olive oil
Skinless, boneless chicken breast halves - cut into bite-size pieces
2 onion, chopped
3 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon paprika
1/2 teaspoon grated ginger root
1/2 teaspoon white sugar
salt to taste
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
Heat the oil in a wok or sturdy pan set over a medium heat.
Saute onion until lightly browned. Stir in garlic, curry powder, , paprika, 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.
Stir in lemon juice and cayenne pepper.
Simmer 5 more minutes.