Easy Yellow Chicken Curry

Notes

Get ready for your house to smell amazing! This all comes together so quickly but tastes like you spent hours making it.
I am 100% team chicken thigh for this, but chicken breast works great.
I like to check my spice level and adjust accordingly before adding the lemon juice. Add as much or as little cayenne pepper to make it to your liking.
Bay leaf is totally optional here. Sometimes I use them, and sometimes I don’t – it always turns out delicious.
Do yourself a favor and buy a tube of ginger paste or crushed ginger – it’s a great alternative to having to have fresh ginger on hand and lasts forever in your fridge.
If you are serving over rice, go ahead and add some coconut milk to it while it cooking. I’ve also added lime juice and zest once it was done and topped it all off with chopped green onion.

	3 tablespoons olive oil
	1 small onion, chopped
	4 cloves garlic, minced
	6 tablespoons curry powder
	1-2 teaspoons cinnamon
	3 teaspoons paprika
	1 bay leaf, optional
	1 teaspoon grated fresh ginger, substitute paste or dried if needed
	½ teaspoon white sugar
	1-2 pounds boneless chicken, cut into bite-sized pieces – breasts or thighs work best
	1-2 tablespoons tomato paste
	1 cup plain yogurt – regular or Greek
	1 can coconut milk
	1 lemon, juiced
	½ teaspoon cayenne pepper, optional
	Salt to taste

1.	Heat olive oil in skillet over medium heat. Sautee the onion until lightly browned.
2.	Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, salt and sugar. Continue stirring for about 2-3 minutes.
3.	Add chicken, tomato paste, yogurt and coconut milk. Bring to a boil; then reduce heat and simmer for 20-25 minutes.
4.	Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer for an additional 3-5 minutes.
5.	Serve over rice.