Indian Chicken Curry

Prep Time: 20 min

Cook Time: 25 min

Ingredients

• 6 tablespoons olive oil

• 2 onion, chopped

• 4 cloves garlic, minced

• 6 tablespoons Sun brand curry powder

• 2 teaspoon ground cinnamon

• 2 teaspoon paprika

• 1 teaspoon grated fresh ginger root

• 1 teaspoon white sugar

• salt to taste

• 2 tablespoon tomato paste

• 2 cup plain yogurt

• 4 or 6 skinless, boneless chicken thighs – cut into bite-size pieces

• 1 ½ cup coconut milk

• 1 lemon, juiced

• 1 teaspoon cayenne pepper

• serve with Major Grey’s chutney or any mango chutney

Preparation Steps

1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, 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. Stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Serve with fresh Naan bread and Jasmine or Basmati rice. Roasted carrots. And Mango chutney.!