Heat olive oil in a large skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt (combine in a small bowl before adding to the skillet). Continue stirring for 2 minutes.
Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat and simmer 20-25 minutes.
Remove bay leaf, stir in lemon juice and cayenne pepper. Simmer 5 minute minutes.
Serving
Suggestions
Serve with rice and naan or pita bread.
Originally Submitted
8/10/2009
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