Indian Curry

3 T. olive oil (used canola)
1 small onion, chopped
2 cloves garlic, minced
3 T. curry powder
1 tsp. ground cinnamon
1 tsp. paprika
1 bay leaf (didn't have this to add, but still tasted awesome!)
1/2 tsp. grated fresh ginger root (1/8 tsp. ground ginger would substitute here)
1/2 tsp. white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-sized pieces (used leftover turkey and turned out great)
1 T. tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 tsp. cayenne pepper (1/8 tsp still makes this plenty spicy, but my kids would still eat it)

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 pices, 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. Serve over rice.

Got this recipe from allrecipes.com. DEFINITELY a favorite in my family. Pretty easy, just have to plan ahead to have the ingredients on hand.