Indian Chicken Curry II
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Prep
20 m
Cook
25 m
Ready In
45 m
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
1/2 teaspoon grated fresh ginger root
1/2 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
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
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. Watch Now
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes. Watch Now
*** Nutrition Facts
Per Serving: 313 calories; 21.7 g fat; 14 g carbohydrates; 19.1 g protein; 38 mg cholesterol; 268 mg sodium