• 6 tablespoons olive oil

• 2 small onion, chopped

• 4 cloves garlic, minced

• 6 tablespoons curry powder

• 2 teaspoons ground cinnamon

• 2 teaspoons paprika

• 2 bay leaf

• 1 teaspoon grated fresh ginger root

• 1 teaspoon white sugar

• salt to taste

• 4 skinless, boneless chicken breast halves - cut into bite-size pieces

• 2 tablespoons tomato paste

• 2 cups plain yogurt

• 1 ½ cups coconut milk

• 1 lemon, juiced

• 1 teaspoon cayenne pepper

• Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned.

 STEP :2
         Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and           salt. Continue stirring for 2 minutes.

  STEP :3

        Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil,          reduce heat, and simmer for 20 to 25 minutes.

 STEP :4

       Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5               more minutes

  STEP :5

      Serve hot and enjoy!