INGREDIENTS

2 skinless boneless chicken breast, cut into cubes

1 small onion, chopped

2 cloves garlic, minced

3 tablespoons curry powder

2 tablespoons of garam masala

1 bay leaf

1/2 teaspoon grated fresh ginger root

1/2 teaspoon white sugar

salt to taste

1/2 a cup of frozen broccoli

1/2 cup frozen green beans

1/2 cup chopped carrots

1 tablespoon tomato paste

3 tablespoons olive oil

1 cup plain yogurt

3/4 cup coconut milk

1/2 lemon, juiced

1/2 teaspoon cayenne pepper

Cilantro leaves for garnish

DIRECTIONS

Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned. Stir in garlic, curry powder, garam masala, 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 10 minutes. 

Add vegetables and simmer for another 15 minutes.

Remove bay leaf, stir in lemon juice and cayenne pepper. Simmer 5 more minutes. Garnish with cilantro and serve with rice pilaf.

Yields 6 Servings