Chicken Curry

Before yesterday I hadn't made Indian food at home (other than buying jarred Tikka Masala and the like and throwing in some chicken).  This curry recipe was a good start and very simple to make.  Since moving back from England we have really missed Indian food.  Yes, I meant to say England...there is a huge Indian population and lots of fab Indian food over there.

-3 tablespoons olive oil
-1 small onion, chopped

Saute onion in olive oil over medium heat until lightly browned.

-3 teaspoons chopped garlic (about 6 cloves)
-3 T McCormick Red Curry Powder plus 4 T McCormick Hot Madras Curry Powder (I use 4T McC Red Curry Powder and 3T McC regular regular curry powder because that's all I had)
-1 teaspoon cinnamon
-1 teaspoon paprika
-1 bay leaf
-1/2 teaspoon fresh ginger root, grated (I use 1/4-1/2 t ground ginger)
-1/2 teaspoon white sugar
-Salt to taste

Stir in the above ingredients and cook for 2 minutes...

-3 skinless, boneless chicken breasts, cut into bit size pieces
-1 tablespoon tomato paste
-1 cup plain yogurt
-3/4 cup coconut milk

Add in the ingredients above. Bring to a boil. Reduce heat and simmer for 20-25 minutes. 

-1/2 lemon, juiced
-1/2 teaspoon cayenne pepper

Remove bay leaf and stir in lemon juice and cayenne pepper and simmer 5 more minutes.  Serve over rice with Naan.

From the kitchen of Denise Flick.