Chicken Curry

  • 2 chicken breasts, cut into pieces
  • 1 onions, chopped
  • 1 teaspoon ground cinnamon
  • 1 bay leaf
  • 2 cloves crushed garlic
  • 1/4 teaspoon ground ginger
  • 1 teaspoon paprika
  • 3 tablespoons curry powder
  • 1/2 teaspoon white sugar
  • 1/2 lemon, juiced
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • 1 can coconut milk
  • 1 pinch salt
  • 1/4 cup olive oil
  • water to cover
  • Saute the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the coconut milk ginger, paprika, curry powder, sugar, salt, and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.  Add flour or cornstarch to thicken.
  • Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes.  Or if enough time, cook in the oven 200F for 2-3 hours.
  • Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes.
  • Serve over Jasmine rice

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