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
0 Out of 5 from
0 reviews
You can add this Chicken and Vegetable Curry recipe to your own private DesktopCookbook.