This aromatic chicken curry recipe is adapted from a classic Indian recipe. Curry powder, cinnamon, ginger root, cayenne pepper and paprika add heat, while coconut milk subtly flavors this dish. Serve with naan or jasmine rice. Smart Recipes, Indian Recipes, Chicken Recipes, Recipes Chicken Indian Chicken Curry Chicken Curry Recipe | PT50M Serves 4 Ingredients: 3 Tablespoons Olive Oil 1 Small Onion 2 Cloves Garlic 3 Tablespoons Curry Powder 1 Teaspoon Ground Cinnamon 1 Teaspoon Paprika 1 Bay Leaf 0.5 Teaspoon Fresh Ginger Root 0.5 Teaspoon White Sugar 0 To Taste Salt 2 Skinless, Boneless Chicken Breast Halves 1 Tablespoon Tomato Paste 1 Cup Plain Yogurt 0 Juice Of 1/2 Lemon 0.5 Teaspoon Cayenne Pepper 0.75 Cup Coconut Milk In a skillet, heat oil over medium heat and sauté onion until golden brown. Stir in garlic, ginger, sugar, bay leaf, curry powder, paprika, cinnamon and salt and sauté for about 2 minutes. Stir in chicken pieces, yogurt, coconut milk and tomato paste and bring to a boil. Reduce heat to low and simmer for about 20-25 minutes. Discard bay leaf and stir in cayenne pepper and lemon juice. Simmer for about 5 minutes. serve hot.

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