For my reference (adapted from here). Turned out to be very easy.
- 3 tablespoons grapeseed oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 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
- 1 lb of chicken thighs
- 1 to 1 1/2 cup quartered potatoes
- 3/4 to 1 cup of carrots large dice
- 1 tablespoon tomato paste
- 1 cup plain nonfat yogurt
- 2/3 cup coconut milk or chicken broth
- 1/2 teaspoon cayenne pepper
- 3 tablespoons of butter
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, potatoes, carrots, tomato paste, yogurt, 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. Finish with butter.