Indian Chicken Curry

1/4c Olive Oil
1 1/2 small Onion, chopped
1/4c Curry powder
1.5 tsp Ground Cinnamon
1.5 tsp Paprika
1.5 Bay Leaves
3/4 tsp Fresh Ginger Root (grated)
3/4 tsp White Sugar
salt to taste
6 Chicken Thighs (skin removed & cut into bite sz pieces)
2 tblsp Tomato Paste
1.5c Plain Yogart
1c Coconut Milk
1 lemon (juiced and sliced)
3/4 tsp Cayenne Pepper
1 small Zuccini, sliced
1 small Yellow Squash, sliced
1.5c Carrots, sliced
6 small Potatos (cut into chunks)

Serve over cous-cous and enjoy!

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 mins. Add chicken pieces, zuccini, quash, potatos, tomato paste, yogart and coconut milk. Bring to a boil, reduce heat and simmer for 20 to 25 mins.

2. Remove bay leaf and stir in lemon (juice and slices), cayenne pepper, simmer 5 more mins.

Serving Size: Makes about nine 1 cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user KIMBERLYJANEEN.