Indian Chicken Curry II Recipe

Ingredients
<br>- 3 tablespoons olive oil
<br>- 1 small onion, chopped
<br>- 2 cloves garlic, minced
<br>- 3 tablespoons curry powder
<br>- 1 teaspoon ground cinnamon
<br>- 1 teaspoon paprika
<br>- 1  bay leaf
<br>- ½ teaspoon grated fresh ginger root
<br>- ½ teaspoon white sugar
<br>- salt to taste
<br>- 2  skinless, boneless chicken breast halves - cut into bite-size pieces
<br>- 1 tablespoon tomato paste
<br>- 1 cup plain yogurt
<br>- ¾ cup coconut milk
<br>- ½  lemon, juiced
<br>- ½ teaspoon cayenne pepper
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
<br>


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

Directions
step 1: 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.
step 2: Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Mastodon Share