| 5 tbsp | Oil |
| 1 | Onion (chopped) |
| 2 cloves | Garlic (crushed) |
| 4 tbsp | Curry powder |
| 1 tsp | Ground cinnamon |
| 1 tsp | Paprika |
| 2 | Bay leaves |
| 1 tsp | Fresh ginger root (grated) |
| 1 tsp | White sugar |
| Salt, to taste | |
| 2 tbsp | Tomato paste |
| 1½ cup | Plain yoghurt |
| 400ml | Coconut milk |
| 1 | Chicken stock cube |
| ½ tsp | Cayenne pepper |
| 4 | Chicken beasts (halved, skinless & cut into bite size pieces) |
Creamy Chicken Curry
Infused with aromatic spices like curry powder, cinnamon and ginger, this dish is best served with rice or roti, and complemented by fresh sambals and coriander garnish.
| 1 | Heat oil in a skillet over medium heat. Sauté the onion until lightly browned. |
| 2 | Add garlic, curry powder, cinnamon, paprika, bay leaves, ginger, sugar, and salt. Cook, stirring for 2 minutes. |
| 3 | Add chicken, tomato paste, yoghurt, coconut milk and a stock cube. Bring to a boil, then reduce heat and simmer for 20-25 minutes. |
| 4 | Serve with rice or roti, sambals, and garnish with coriander. |
