Indian Chicken Curry

Jim has been traveling to a small town in North Carolina every week since September, so when he comes home on the weekends he's always craving spicy ethnic foods, but I'm trying to make sure we both eat healthier than what's available from the local joints and that Jim gets to eat something home cooked. I've adapted this recipe to take advantage of the lower fat products on the market and still keep the great flavor. We serve it over a bit of basmati rice with a wedge of lemon (I love the bright flavor a splash of lemon juice provides, but Jim's not a fan, so we'll let you make your own choice). Yes, it seems like an intimidating list of ingredients at first, but it actually comes together quite quickly, and the house smells amazing while it's simmering.

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 -- We like to use low fat greek yogurt.
  
• 3/4 cup coconut milk -- We like to use the low fat coconut milk.
  
• 1/2 teaspoon cayenne pepper

DIRECTIONS

• 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.
• Remove bay leaf, and stir in cayenne pepper. Simmer 5 more minutes.