Ingredients
- 1/3 cup olive oil
- 2 yellow onions
- 4 cloves garlic
- 1/3 cup curry powder
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp fresh ginger, grated
- 1 tsp kosher salt
- 4 boneless, skinless chicken breasts
- 2 tbsp tomato paste
- 2 cups plain yogurt
- 1 1/2 cups (1 13 oz can) coconut milk
- 1 lemon, juiced
- 1 tsp cayenne pepper
6 servings
Directions
Heat oil in a large skillet over medium heat.
Chop the onions and mince the garlic. Saute until lightly browned. Stir in curry powder, cinnamon, paprika, ginger, and salt.
Chop the chicken into bit-size pieces and add to pan. Add tomato paste, yogurt, and coconut milk. Bring to a boil, and then remove from heat. Stir in lemon juice and cayenne pepper.
Serve with jasmine rice.
30 minutes
Adapted from
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Comments
made this tonight, it was a crowd pleaser!