Indian Chicken Curry

3  tablespoons		olive oil
1/2  cup		small onion, chopped
2		cloves garlic,s minced
3  tablespoons		curry powder
1  teaspoon		ground cinnamon
1  teaspoon		paprika
1  teaspoon		bay leaf
1/2  teaspoon		grated fresh ginger root
1/2  teaspoon		white sugar
1  dash		salt to taste
4  ounces		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

Tip: Click on the ingredient links to learn the nutritional information for all the Indian Chicken Curry ingredients. The serving size for any ingredient in Indian Chicken Curry may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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 lemon juice and cayenne pepper. Simmer 5 more minutes.