Chicken Curry

Yield
4
Cooking Time
45 minutes

Ingredients

  • 3 Tbsp vegetable oil
  • 1 cinnamon sticks
  • 2 bay leaves
  • 1 tsp cardamom
  • 2 cloves
  • 1 onion
  • 2 garlic
  • 1/2 tsp ginger root
  • 3 Tbsp curry powder
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • 1/2 tsp sugar
  • 1 pinch salt
  • 2 boneless skinless chicken breast
  • 1 Tbsp tomato paste (canned)
  • 1 C plain yogurt
  • 3/4 C coconut milk
  • 1/2 lemon

Instructions

  1. Heat vegetable oil in a skillet over medium heat. Stir in cinnamon, bay leaf, cardamom, and cloves to infuse the oil with the spices. Continue stirring for 2 minutes. Add onion, grated ginger and minced garlic and saute until onion is lightly browned.
  2. Cube the chicken into 1 inch pieces and add ground spices (curry powder, paprika, cayenne pepper, sugar and salt) chicken, and tomato paste to the pan. Let the tomato paste burn just a little, then add yogurt and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  3. Juice the lemon half into the pan and simmer 5 more minutes.