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
• 0.5 teaspoons grated fresh ginger root
• 0.5 teaspoons white sugar
• salt to taste
• 2 skinless , boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 0.75 cups coconut milk
• ½ lemon , juiced
• 0.5 teaspoons cayenne pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned.
2. 2 Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt. Continue stirring for 2 minutes.
3. 3 Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
4. 4 Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
5. 5 Serve hot and enjoy!

Nutrition per serving