Curry Chicken

My husband spent a year in South Africa where he developed a love of curry. While I'll probably never get it quite like the ones he had in Africa, he's a fan of this one. I adapted it from a few recipes I found and what he's told me he remembers about the curries he had in Africa. It's especially delicious served over rice and with naan bread.

Curry Chicken
1/4 cup (4 Tbs) curry powder
1/2 tsp onion powder
1 tsp cinnamon
1 tsp smoked paprika (regular is fine, too)
1 bay leaf
1/2 tsp sugar
2 cloves garlic, minced
1/2 tsp salt
2 boneless, skinless chicken breasts, in bite-sized pieces
2 carrots, chopped
1 Tbs tomato paste
6 oz plain yogurt
1 15 oz can coconut milk


Heat a pan on medium heat. Toast the curry powder, onion powder cinnamon, paprika, and bay leaf over medium high heat for about 45 seconds stirring constantly. Add chicken, salt and garlic. Cook for just a few seconds, then add tomato paste, yogurt, coconut milk and carrots. Stir together. Bring to a boil, then reduce heat and simmer for 20-25 minutes.