Ama's Indian Chicken Curry

Ama’s Indian Chicken Curry

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Ama Shirley and Grandpa Lanny served this at a group discussion about India. Lanny told stories about his time spent in India as a Fulbright Scholar in 1968. He spent a day-and-a-half with Mother Theresa, and an afternoon with the wife of Mahatma Ghandhi.

Best served with fresh Naan bread and Jasmine or Basmati rice.  Optional: add 8 TBL curry, or add potatoes and peas, or use all coconut milk (no yogurt).

3 TBL olive oil

1 small onion, chopped

2 cloves garlic, minced

3 TBL curry powder

1 tsp ground cinnamon

1 tsp paprika

1 bay leaf

½ tsp grated fresh ginger root

½ tsp white sugar

salt to taste

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

1 TBL tomato paste

1 C plain yogurt

¾ C coconut milk

½ lemon, juiced

½ tsp cayenne pepper

1.  Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned.
2. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes.
3. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
4. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.