Indian Chicken Curry II

Ingredients

• 1  bay leaf 
• 0.5 teaspoon cayenne pepper 
• 0.8 cup coconut milk 
• 3 tablespoons curry powder 
• 0.5 teaspoon ginger root fresh grated
• 2 cloves garlic minced
• 1 teaspoon ground cinnamon 
• 0.5  juice of lemon juiced
• 3 tablespoons olive oil 
• 1 small onion chopped
• 1 teaspoon paprika 
• 1 cup yogurt plain
• 6 servings salt to taste
• 2  chicken breast halves boneless skinless cut into bite-size pieces
• 1 tablespoon tomato paste 
• 0.5 teaspoon sugar white

Equipment

• frying pan

Directions

1. Heat olive oil in a skillet over medium heat.
2. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes.
3. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
4. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.