Chicken Curry

Serves 4

30 minutes

2 potatoes, diced to 3/4" cubes

3 T olive oil

1 small onion, chopped

3 cloves garlic, chopped or minced

1 1/2 T sweet curry powder

1 1/2 T garam masala

1/2 t cinnamon

1 t paprika (have left this out with no problems)

1 bay leaf (have left this out too)

1/4 to 1/2 t ground ginger

1/2 t sugar

1 t salt (at least, to taste)

3/4 - 1 lb boneless, skinless chicken breasts, cut into bite-size pieces

1 T tomato paste

1 small container plain yogurt

1 can chicken broth (will need less than full can)

Important: Prepare mise en place - this recipe cooks fast & requires a lot of spices.

Dice potatoes & place into a small glass bowl; cook in microwave on 70-80% power for 8 minutes while preparing other ingredients.

Saute onion in olive oil until lightly browned, about 3-5 minutes. Add garlic & spices, stir & cook over medium heat for 2-3 minutes. Add tomato paste, yogurt, and chicken broth to thin to a creamy consistency. Add chicken & potato. Simmer, stirring often, for approx. 20 minutes.

Serve over rice (brown or basmati).

Adapted from allrecipes