Indian Chicken Curry II

Name: Indian Chicken Curry II
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons olive oil; 1 small onion, chopped; 2 garlic cloves, minced; 3 tablespoons curry powder; 1 teaspoon ground cinnamon; 1 teaspoon paprika; 1 bay leaf; 1/2 teaspoon grated fresh gingerroot; 1/2 teaspoon white sugar; salt; 2 chicken breast halves, skinless, boneless, 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

Submitted by Cheri 911

""This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice." From Allrecipes.com"

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photo by abeautifullife786

Ready In:: 45mins
Ingredients:: 16
Serves:: 4

ingredients

3 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
¹⁄₂ teaspoon grated fresh gingerroot
¹⁄₂ teaspoon white sugar
salt
2 chicken breast halves, skinless, boneless, 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

directions

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.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

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Reviews

As a whole, my family liked this: 'weird, but I like it' said daughter #1, ' I'd give it 6 out of 5 stars!' raves my husband, and daughter #2 said, I like it and would eat it again if the sauce was a dip and the chicken was plain.' Me--chef in residence, give it 4 bright stars! Extremely flavorful bordering on rich. Definitely serve with a refreshing palate cleanser such as cucumbers, yogurt, or fresh cold water! I served it with plain white rice. Basmati or Jasmine rice are recommended, but I used what I had on hand. Also a green salad as a side for nutrition and color. The substitutions I made: used dry ginger instead of grated fresh gingerroot and reconstituted lemon juice, adjusted accordingly. Beautiful color and easy to make. Next time I may add peas, back off on the cayenne pepper, and use fresh ginger root and fresh lemon juice from real lemons. Thanks for this recipe!

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