Original recipe makes 4 to 6 servings

Ingredients 

• 3 tablespoons olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 3 tablespoons curry powder

• 1 teaspoon ground cinnamon

• 1 teaspoon paprika

• 1 bay leaf

• 1/2 teaspoon grated fresh ginger root

• 1/2 teaspoon white sugar

• salt to taste

• 2 skinless, boneless chicken breast halves - cut into bite-size pieces

• 1 tablespoon tomato paste

• 1 cup plain yogurt

• 3/4 cup coconut milk

• 1/2 lemon, juiced

• 1/2 teaspoon cayenne pepper

Directions

1. Heat olive oil in a skillet 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 paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes