Indian Chicken Curry II recipe

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Ingredients

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

Nutrition Info

312.8 calories
carbohydrate: 14 g
cholesterol: 37.9 mg
fat: 21.7 g
fiber: 3.8 g
protein: 19.1 g
saturatedFat: 10.4 g
servingSize: -
sodium: 268.3 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Recipe Yield

4 to 6 servings

Recipe Note

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.

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