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Chicken and Vegetable Curry Recipe

   
 

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     Chicken and Vegetable Curry

Category   Entrees - Maindishes
Sub Category   None
Servings   2

Ingredients
2 chicken breasts
1 tblspn - 1.5 tsp olive oil
1/2 small onion
2 cloves garlic, minced
1 tblspn - 1.5 tsp curry powder
1/2 tsp cinnamon
1 bay leaf
1/4 tsp ginger
1/4 tsp sugar
 
1/2 tsp salt
2 tsp tomato paste
1/2 c. plain yogurt
1/4 c. - 2 tblspn coconut milk
lemon juice (to taste)
1/4 tsp cayenne
sliced carrots (3 medium)
1/2 c. frozen peas

Instructions
Cook chicken breasts thorougly. I cook mine at 350 degrees for 1/2 an hour, cut into pieces and cook in heated pan with olive oil (about 1 tblspn) with salt and pepper to sear chicken (about 5 minutes). While chicken is searing in pan, heat 1 tblspn - 1.5 tsp olive oil in another pan on medium heat to saute onions.
Stir in garlic, curry powder, cinnamon, bay leaf, ginger, sugar and salt. Stir for 2 minutes.
Add chicken, yogurt, tomato paste, coconut milk, peas and carrots. Bring to a boil then turn down heat to simmer for 20 min.
Remove bay leaf and stir in lemon juice to taste, and cayenne pepper. Let simmer for 5 more min.


Originally Submitted
4/11/2011





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