Indian Chicken Curry

Ingredients:
3 TBSP olive oil
1 small onion, chopped
2 cloves garlic, minced
3 TBS curry powder
1 tsp ground cinnamon
1 tsp paprika
1 bay leaf
1/2 tsp ground ginger
1/2 tsp white sugar
Salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 TBSP tomato paste
1 can coconut milk
1/2 lemon, juiced
1/2 tsp cayenne pepper

Directions:
*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 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 with hot basmati or jasmine rice

Serves: 2
 
Submitted by: DeAnne Anderson

Matt’s Boner Chicken (Otherwise known as: Indian Chicken with Mango Chutney Sauce)

Ingredients:
4 Chicken Breasts
Salt/pepper
1 red pepper
1 1/2 c. whipping cream
1 minced garlic
1-2 t. curry
1 T. red chili paste (Sambal Oelek)*
1/2 c. mango chutney*
Slivered almonds
*Both the * ingredients can be found at REWE in Speicher...Asian food section in little red jars!

Directions:
1. Preheat the oven to 225 C
2. Cut chicken – season – fry in frying pan (or boil/bake if that is quicker/easier for you)
3. Dice pepper and mix with chicken in an oven-safe dish.
4. Whisk whipping cream – add all ingredients.
5. Pour over chicken and bake for 20 minutes.

Serve over rice and ENJOY!
Serves 4.
Submitted by Megan Glynn