Chicken Curry

Okay, my friend Tim has been asking for a curry recipe for a while now.  Tim - this is for you.  It is so yummy!  A little bit of heat, but absolutely yummy.  Hubby and I were eating leftovers the next day, which was even better.  And I even found some Naan bread at Fresh and Easy!  If it is too much heat for you, you can serve it with plain yogurt or sour cream. 

Chicken Curry

Ingredients:
6 tbs. olive oil
1 medium onion, chopped
2 sweet potatoes, peeled and cut into 1/2 inch cubes
4 garlic cloves, minced
5 Tbs. curry powder
2 tsp. ground cinnamon
2 tsp. paprika
2 bay leaves
1 tsp. ground ginger
1 tsp. sugar
3 skinless/boneless chicken breasts, cut into 1/2 inch cubes
2 Tbs. tomato paste
2 cups plain yogurt
1 1/2 cup coconut milk
2 Tbs. lemon juice

Directions:
1. Heat olive oil in a skillet over medium heat. Saute onion, sweet potato, and garlic until lightly browned.
2. Stir in curry powder, cinnamon, paprika, bay leaves, ginger, sugar. Continue stirring for two minutes.
3. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil. Reduce heat and simmer for 20-25 minutes.
4. Remove bay leaves and stir in lemon juice. Simmer 5 minutes. Eat over rice.

Tandoori Chicken

Tonight is Indian night! This is another one of our family favorites. Now, I have to warn you, this recipe has heat to it - it is spicy! But if any of you have had good Indian food before, some of it is spicy. We eat this with a green salad, couscous, flatbread, and sourcream (to tone down the heat). And then the next day, we warm up everything and make sandwiches with the leftovers. Very very tastey!

Tandoori Chicken

Ingredients:
2 boneless, skinless chicken breasts
½ tsp. water
¼ tsp. ground mustard
1 cup plain yogurt
¼ cup lemon juice
1 ½ tsp. salt
1 ½ tsp. paprika
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ground ginger
¼ tsp. ground cumin
¼ tsp. ground red pepper
¼ tsp. pepper
1 garlic clove, crushed

Directions:
1. Place chicken in shallow glass bowl. Mix water and mustard; stir in remaining ingredients. Pour over chicken, and turn to coat well with marinade.
2. Cover and refrigerate at least 6 hours, but no longer than 24 hours.
3. Preheat oven to 375 degrees. Pour chicken and marinade in ungreased 9x13 inch pan.
4. Bake uncovered for 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.