My Own Version of Chicken Curry

One of our favorite restaurants to dine in is the "Matis Indian Express". Hubby and I love their chicken curry a lot. The thing is...every time we go there...we always feel unsatisfied by their servings and not only that...it is expensive as well. So I told hubby that instead of going to the Indian Resto... I would rather cook my own version of chicken curry...and it took me awhile to find the easy way on making this dish.
I've been making this dish for many times now....and I would say I became an expert on making this dish...hehhehe...:) So here's the recipe for you. By the way, I always add potato or peas on my chicken curry.

• 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.