1 tablespoon and 1-1/2 teaspoons olive oil
1/2 small onion, chopped
1 clove garlic, minced
1 tablespoon and 1-1/2 teaspoons curry powder
1/2 teaspoon paprika
1/2 bay leaf
1/4 teaspoon grated fresh ginger root
1/4 teaspoon maple syrup
salt to taste
1 skinless, boneless chicken breast half - cut into bite-size pieces
1-1/2 teaspoons tomato paste
1/2 cup plain yogurt
1/4 cup and 2 tablespoons coconut milk
1 /4 lemon, juiced
1/4 teaspoon cayenne pepper
1) Heat olive oil in a large skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, paprika, bay leaf, ginger, maple syrup and salt. Continue stirring for 2 minutes.
2) Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil. Remove from heat. Stir in lemon juice and cayenne pepper and remove bay leaf. Serve immediately.
I like to serve with fish sauce, toasted coconut, and red curry paste.