chicken curry recipe

• 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

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, potatoes, carrots, 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.  Finish with butter.