Indian Chicken Curry

This Indian-inspired creamy chicken curry recipe is similar to a curry I had in India. The aromatic spices and flavors are a delight to the senses! Delicious with fresh naan and basmati rice.

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• ½ teaspoon grated fresh ginger root
• ½ teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• ¾ cup coconut milk
• ½ lemon, juiced
• ½ teaspoon cayenne pepper

1. Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned.
2. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt. Continue stirring for 2 minutes.
3. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
4. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
5. Serve hot and enjoy!