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
Instructions
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.
For little added spice and get authentic Indian taste replace cayenne
pepper with red chilli powder.
Serving
Suggestions
Serve with rice or parathas.
Originally Submitted
3/30/2011
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