"Indian-inspired
chicken curry includes a variety of aromatic spices simmered in a
coconut milk-based sauce and served with naan bread and rice."
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
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
|
Directions:
| 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. |
| 2. | Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes. |
| ALL RIGHTS RESERVED © 2013 Allrecipes.com | Printed from Allrecipes.com 9/20/2013 |
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