Indian Chicken Curry

Indian Chicken Curry


2 chicken breasts (halved)

1 small onion (chopped)

2 garlic cloves (minced)

1 bay leaf

½ Lemon (juiced)

1 cup plain yogurt

¾ cup coconut milk

3 Tbsp olive oil

3 Tbsp curry powder

1 Tbsp tomato paste

1 tsp ground cinnamon

1 tsp paprika

½ tsp cayenne pepper

½ tsp fresh ginger root (grated)

½ tsp white sugar

Salt to taste


Remove the skin and bones from the chicken breasts and cut them into bite-size pieces.

Heat olive oil in a skillet over medium heat.

Sauté onion until lightly browned, then stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.

Continue stirring for two minutes, then add chicken pieces, tomato 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. Let simmer for five more minutes before removing from heat and serving.

Serves: 2

Cooks in: 45 minutes

Difficulty: Easy

Pairs well with Survivor Sauvignon Blanc.