Food & Drink

Winning recipe: Main course

3 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, minced

3 tablespoons curry powder

¾ teaspoon ground cinnamon

1 teaspoon paprika

1 bay leaf

¾ teaspoon fresh ginger root, grated

½ teaspoon white sugar


2 skinless, boneless chicken breast halves, cut into bite-sized pieces

1 tablespoon tomato paste

1 cup plain yogurt

1 can coconut milk

½ lemon juice

¾ teaspoon cayenne pepper

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

I like to serve this dish with jasmine rice mixed with frozen peas.

Related stories from Wichita Eagle