Simple Indian Curry

Posted on: 

https://www.allrecipes.com/recipe/46822/indian-chicken-curry-ii/

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 breast half, bone and skin removed (blank)s 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

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.

Notes from reviews:

1. Add 1t garam masala, omit lemon juice, double all dry ingredients 

2.

Hot Mama Grade: A

Hot Mama Notes: This curry was tasty. Still a lot of cooking, but worth it, I think. I followed the review to use vegetable oil and cook the spices first as I learned that from my Indian friend. I doubled the dry ingredients, omitted the lemon juice and Chile powder. I kept sugar as single measure. I used 3 garlic cloves, 1T concentrated tomato paste from a refrigerated tube. I used the full can of unsweetened coconut milk plus 1/2 c of sour cream in lieu of plain yogurt, as I had none. I cooked the spices (and used a ton of oil!), then added onions and garlic. Then tomato paste, coconut milk, sour cream. Shortly after that I added the chicken and potatoes. The potatoes resulted in a longer cooking time, as expected. About double, 45 to 50 minutes for tender potatoes.