Serving Size:
4 – 6
Time:
30 minutes
Difficulty:
Easy
Ingredients
- 3 tbsp olive oil
- 1 large onion
- 2 cloves garlic, minced
- 3 tbsp curry powder
- 1 tsp cinnamon powder
- 1 ½ tsp paprika
- 1 bay leaf
- ½ tsp grated ginger
- ½ tsp white sugar
- salt to taste
- 700g boneless chicken, diced to bite size pieces
- 1 cup plain yoghurt
- ¾ cup coconut milk
- ½ tsp cayenne pepper
- 1 can crushed tomatoes
- ½ lemon (optional)
- chopped cilantro for garnish
Directions
- Heat olive oil in a skillet over medium heat. Saute onion until translucent, stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, cayenne pepper and salt, continuously stirring for 1 min.
- Add diced chicken, canned tomatoes, yoghurt, sugar and coconut milk.
- Bring to boil then reduce heat and simmer for 20-25 mins.
- If you want a bit of tanginess to the dish squeeze half a lemon and simmer for 2 mins. (You can also serve a slice of lemon on the side instead of adding it in the whole dish).
- Transfer in a serving bowl and sprinkle with chopped cilantro.