Ingredients

• 3 Tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 Tbsp curry (2 Tbsp Garam Masala, 1 Tbsp yellow curry powder)
• 1 tsp cinnamon
• 1 tsp paprika
• 1 bay leaf
• 1/2 tsp fresh grated ginger root...i used more!
• 1/2 tsp white sugar
• salt and pepper to taste
• 2 skinless, boneless chicken breast halves-cut into large bite size
• 1/2 tsp grated fresh ginger root
• 1 Tbsp tomato paste
• 1 cup plain yogurt...i used Greek non fat
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 tsp cayenne pepper. optional more or less to taste

Directions

1. heat olive oil in a skillet over med. heat. saute onion ’till lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 min. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat and simmer for 20-25 min.

2. remove bay leaf, and stir in lemon juice and cayenne. simmer for 5 more min.

3. serve with rice, indian breads, steamed vegetables or what ever you fancy.

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