Curry Chicken

Name: Curry Chicken
Ingredients: 3 tablespoons Olive Oil; 1 small Onion [chopped]; 2 cloves Garlic [minced]; 3 tablespoons Curry Powder; 1 teaspoon Ground Cinnamon; 1 teaspoon Paprika; 1/2 teaspoon Ground Fresh Ginger; 1/2 teaspoon White Sugar; Salt [to taste]; 2 Boneless, Skinless chicken breast halves cut into bite size pieces; 1 tablespoon Tomato paste; 1 cup Plain yogurt; 1 12 oz. can of coconut milk; 1 mango cut into bite size pieces; 1/2 a lemon [juiced]; 1/2 teaspoon Cayenne Pepper

16 ingredients

2 steps

Ingredients

3 tablespoons Olive Oil
1 small Onion [chopped]
2 cloves Garlic [minced]
3 tablespoons Curry Powder
1 teaspoon Ground Cinnamon
1 teaspoon Paprika
1/2 teaspoon Ground Fresh Ginger
1/2 teaspoon White Sugar
Salt [to taste]
2 Boneless, Skinless chicken breast halves cut into bite size pieces
1 tablespoon Tomato paste
1 cup Plain yogurt
1 12 oz. can of coconut milk
1 mango cut into bite size pieces
1/2 a lemon [juiced]
1/2 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, mango and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2

Take out bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes. Serve over Jasmine rice with mango chutney and cilantro.