Chicken Curry

Dear stomach. Your craving has been satisfied! Oh, the warming smell of delicious Chicken Curry - fresh spices all mixed together. It's amazing what wonders are created and what food can turn into. Incredible. It was far too long a wait to finally have a taste of this perfect, 30 minute meal. Quick, easy, and simply satisfying. The smell always takes me back to my incredible adventures in South Africa and the wonderful meals we enjoyed.

Chicken Curry

2 Tbsp olive oil

1 small onion, chopped

2 cloves garlic, minced

3 Tbsp curry powder

1 tsp ground cinnamon

1 tsp paprika

1 bay leaf

1/2 tsp grated fresh ginger root

1/2 tsp white sugar

salt to taste

2 skinless, boneless chicken breast halves, cut into bite-size pieces

1 Tbsp tomato paste

1 cup plain yogurt

3/4 cup coconut milk

1/2 lemon, juiced

1/2 tsp cayenne pepper

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinamon, paprika, bay leaf, ginger, sugar, and salt. Continue stirring for 2 minutes. Add chicken pieces, tomate 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.

Serve over Basmati or Jasmine rice.