Coconut Chicken Curry

Ingredients

4 tablespoons curry powder

2 tablespoons ground cinnamon

1 tablespoon ground cumin

1 tablespoon ground turmeric

1 tablespoon ground coriander

1 teaspoon nutmeg

1 teaspoon paprika

1 teaspoon cayenne pepper

1 teaspoon black pepper

½ teaspoon ground cloves

½ teaspoon allspice

2bay leaves

3 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon grated fresh ginger root

3 tablespoons white sugar

salt to taste

3skinless, boneless chicken breast halves, cut into bite-sized pieces

(14 ounce) can coconut milk

1 cup plain yogurt

4 tablespoons butter

1 splash lime juice

1lime, cut into wedges

Directions

Step 1

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.

Step 2

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.

Step 3

Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.

Cook's Notes:

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