Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.
Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.
Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.
I always make my version of buttered lentils when I make this recipe.
This dish pairs well with a rice side; I prefer basmati rice particularly as a pilaf. Also pairs with naan bread.
Source: Read Full Article