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Today is one of those terrible days where I feel like I am getting sick but I am not quite there yet. Aches, pains, fatigue. But none of them are bad enough to justify being on the couch all day. Just enough to drag me down and make me less productive. That means that today’s supper needs to be filling, quick and comforting. Chicken curry definitely fits that bill. Savory, slightly sweet, cinnamony. Exactly what I think of when I think comfort food. I bet Indian mothers make this for their kids when they are sick; just like American moms make chicken noodle soup.  Serve over rice or with naan (or both like I did).

Please note, even though curry tastes good, it really isn’t that photogenic…

Chicken Curry

  • 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
  • 1/2 teaspoon grated fresh ginger root
  • 1/2 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
  • 3/4 cup coconut milk
  • 1/2 lemon, juiced
  • 1/2 teaspoon cayenne pepper

Heat olive oil in a skillet over medium heat. Saute 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 lemon juice and cayenne pepper. Simmer 5 more minutes. Serve over rice or with naan.