Curry Chicken

• 3 tablespoons Olive Oil
• 1 small Onion chopped
• 2 cloves Garlic minced
• 3 tablespoons Curry Powder
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Paprika
• 1/2 teaspoon Ground Fresh Ginger
• 1/2 teaspoon White Sugar
• Salt to taste
• 2 Boneless, Skinless chicken breast halves cut into bite size pieces
• 1 tablespoon Tomato paste
• 1 cup Plain yogurt
• 1 12 oz. can of coconut milk
• 1 mango cut into bite size pieces
• 1/2 a lemon juiced
• 1/2 teaspoon Cayenne Pepper

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, tomato paste, yogurt, mango and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2. Take out bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes. Serve over Jasmine rice with mango chutney and cilantro.

olive oil, onion, garlic, curry, ground cinnamon, paprika, ground fresh ginger, white sugar, salt, chicken breast halves, tomato paste, yogurt, coconut milk, mango, cayenne pepper

Taken from food52.com/recipes/16539-curry-chicken (may not work)