Mrs. Bee finds a slice of India waiting on the kitchen table

"E." decided to whisk up some magic in the kitchen.  He grabbed an Indian chicken curry recipe from the internet.  

My two cents worth:  Forget the sugar.  A ghost's advice:  To roast the curry powder first on a dry pan before adding the olive oil and following the directions.

Surprisingly, "E." found all the ingredients in our local grocery, Cherry Foodarama in Mandaluyong, including the fresh flowers for our tablesetting.  We used Sinandomeng rice to accompany this fit-for-a-king dish.

If these pictures have whet your appetite, then here's the recipe! Your home will be filled with the aroma of flavours and spices that I'd like to dream, is all about India!

Bon appetite!

Indian Chicken Curry II

Rated: Submitted By: Amanda Fetters Photo By: chibi chef Prep Time: 20 Minutes Cook Time: 25 Minutes Ready In: 45 Minutes Servings: 4

"This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice."

INGREDIENTS:

3 tablespoons olive oil 1 small onion, chopped 2 cloves garlic, minced 3 tablespoons curry powder 1 teaspoon ground cinnamon 1 teaspoon paprika 1 bay leaf 1/2 teaspoon grated fresh ginger root

1/2 teaspoon white sugar salt to taste 2 skinless, boneless chicken breast halves - cut into bite-size pieces 1 tablespoon tomato paste 1 cup plain yogurt 3/4 cup coconut milk 1/2 lemon, juiced 1/2 teaspoon cayenne pepper

DIRECTIONS:

1.	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, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2.	Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

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Printed from Allrecipes.com 10/25/2009