Indian chicken curry

"This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice."

Ingredients:

🐔 skinless, boneless chicken breast halves - cut into bite-size pieces –  2 (200 g?)

olive oil – 3 tbsp

🧅 onion, chopped – 1 small onion

🧄 garlic, minced – 2 cloves

🥫 curry powder –  3 tbsp

ground cinnamon – 1 tsp

🌶️ paprika – 1 tsp

🌿 bay leaf – 1

🫚  grated fresh ginger root – ½ tsp

white sugar – ½ tsp

🍅 tomato paste – 1 tbsp

🥛 plain yogurt – 1 cup (235 ml)

🥥 coconut milk – ¾ cup (180 ml)

🍋 lemon, juiced – ½ lemon

🌶️ cayenne pepper – ½ tsp

🧂 salt

Directions:

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.