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Ingredients

1 teaspoon paprika

salt to taste

1/2 teaspoon grated fresh ginger root

2 cloves garlic, minced

3 tablespoons olive oil

3 tablespoons curry powder

1 cup plain yogurt

1 bay leaf

3/4 cup coconut milk

1 teaspoon ground cinnamon

1/2 lemon, juiced

1 tablespoon tomato paste

2 skinless, boneless chicken breast halves - cut into bite-size pieces

1/2 teaspoon white sugar

1/2 teaspoon cayenne pepper

1 small onion, chopped

Steps

Step 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.

Step 2

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