Easy Chicken Curry

Easy Chicken Curry


Ingredients
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons vindaloo curry paste
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon minced ginger
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breasts
1 tablespoon tomato paste
1 cup plain yoghurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper

Directions
Dice Chicken Breasts into bite size pieces
Add oil & onion to the base of the Stack Cooker
Cook uncovered on high (800W) for 3 minutes
Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt
Cook on high (800W) for 2 minutes
Add chicken pieces, tomato paste, yoghurt, and coconut milk
Cook on high (800W) with the cover on for 12 minutes
Stir and cook for a further 5 minutes with the cover off
Remove bay leaf, and stir in lemon juice and cayenne pepper
Cook on high (800W) for 5 more minutes
Serve with rice & naan bread