Ingredients

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

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Method

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.