Indian Chicken Curry

Yield 4

Ingredients:

3 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

3 tablespoons curry powder

1 teaspoon ground cinnamon

1 teaspoon paprika

1 bay leaf

½ teaspoon grated fresh ginger root

½ teaspoon white sugar

salt to taste

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

1 tablespoon tomato paste

1 cup plain yogurt

¾ cup coconut milk

1 tsp Zest Element Lemon Powder

½ teaspoon cayenne pepper

Method:

Heat olive oil in a skillet over medium heat. Sauté 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.

Remove bay leaf and stir in Zest Element lemon powder and cayenne pepper. Simmer 5 more minutes.

Serve hot and enjoy!