This is a very full-flavored curry thanks to the traditional addition of coconut milk which a lot of recipes I have seen often don’t use. I really like the texture of this curry and the fact the rest of it is not all mushy like some stews. There's just something about the moist, tender springyness of the chicken that really makes me appreciate the phenomenal flavor of curry powder. Try it and see for yourself!
Heat olive oil in a skillet over medium heat.
Sauté 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.
Place atop an aromatic rice such as saffron, jasmine, or basmati or alternatively dice some potatoes and mix those in with the curry itself.
Garnish with lots of fresh, chopped cilantro (if using) and serve.
==== CURRY BEGINNERS ====
If you are introducing your family to curries then just increase or decrease the amount of curry powder you use. Three tablespoons as this recipe calls for will make a HOT curry if you use a strong curry powder so keep that in mind.
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 83 (44%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 46.9mg||14 %|
|Sodium 654.6mg||23 %|
|Potassium 393.1mg||10 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 5.1g|
|Protein 20.4g||29 %|
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Calories per serving: 187
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