Simple Curry Chicken

 

You’ll notice salt is not listed in the ingredients of this recipe.  I don’t normally add salt to this and just sprinkle a little on at the dinner table.  But, if you want, start by adding about a 1/4 teaspoon with the other spices.  Once this mixture cools and you re-heat it, the spices really seem to come alive and I find that salt really isn’t missed at all.  Oh, did I mention it’s great to make ahead of time?  It’s one of those dishes that just gets better with time. And, I see no reason why you could not use leftover chicken.

Simple Indian Curry

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 chicken breasts (boneless)
• 2 cloves garlic, minced
• 3 tablespoons Simply Organic Curry Powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon grated ginger 
• 1 teaspoon sugar
• 1 teaspoon brown sugar
• 1 tablespoon tomato paste
• 1 cup plain Greek yogurt
• 3/4 cup Coconut Milk
• 1/2 teaspoon cayenne pepper

Cut chicken into bite size pieces and set aside.  In large non-stick skillet, heat oil  over medium heat.   Sauté onion and chicken until onions are tender.  Add garlic, curry powder, cinnamon, paprika, ginger, cayenne pepper and sugar.  Continue to cook another minute, stirring constantly.  Stir  tomato paste, yogurt, and coconut milk together.  Add to skillet. Bring to a boil and reduce to a simmer for 25 minutes.  Serve over Jasmine Rice.