About this recipe:This my adaptation of an Indian-style yellow curry chicken. The smell emanating from your kitchen will delight everybody. It's best served with fresh naan bread and rice.
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, finely chopped
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh root ginger
1/2 teaspoon caster sugar
1/4 teaspoon salt or to taste
2 skinless, boneless chicken breast fillets, cut into bite-size pieces
1 tablespoon tomato puree
250ml natural yoghurt
175ml coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
Method Prep:20min › Cook:25min › Ready in:45min
Heat olive oil in a frying pan 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 puree, yogurt and coconut milk. Bring to the boil, reduce heat and simmer for 20 to 25 minutes.
Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
I marinated the chicken pieces overnight in the yoghurt with the puree, one of the garlic cloves, half the curry powder and the lemon juice. One of the best curry recipes I've ever used. Thanks for posting! The aromas that wafted through the house whilst cooking were wonderful. - 08 Nov 2012