Ingredients
4
4 servings
- •4 tablespoons curry powder
- •2 tablespoons ground cinnamon
- •1 tablespoon ground cumin
- •1 tablespoon ground turmeric
- •1 tablespoon ground coriander
- •1 teaspoon nutmeg
- •1 teaspoon paprika
- •1 teaspoon cayenne pepper
- •1 teaspoon black pepper
- •½ teaspoon ground cloves
- •½ teaspoon allspice
- •2 bay leaves
- •3 tablespoons olive oil
- •1 small onion, chopped
- •2 cloves garlic, minced
- •1 teaspoon grated fresh ginger root
- •3 tablespoons white sugar
- •salt to taste
- •3 skinless, boneless chicken breast halves, cut into bite-sized pieces
- •(14 ounce) can coconut milk
- •1 cup plain yogurt
- •4 tablespoons butter
- •1 splash lime juice
- •1 lime, cut into wedges
Instructions
- Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.
- Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.
- Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.
Nutritional Facts
Per 4 servings
- Calories: 439
- Carbohydrate: 29g
- Fat: 27g
- Fiber: 7g
- Protein: 24g
- Sugar: 16g
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