Chicken Curry, Pita Na’an and a last minute yogurt sauce

Craving curry, we adapted a recipe I bookmarked from Cooking for Seven to make a delicious chicken curry.


A little more than 1/4 cup olive oil
1 large onion, chopped
4 cloves garlic, minced
1/4 cup and 2 tablespoons curry powder
2 teaspoons ground cinnamon
2 teaspoons paprika
2 bay leaves
1 teaspoon sweetener of choice (I used Mrs. Butterworth’s)
Dash of salt
4 skinless, boneless chicken breasts cubed
2 tablespoons tomato paste
2 cups plain yogurt
1 and 1/2 cups coconut milk
1 teaspoon cayenne pepper

My First Curry – OWNED

This recipe is really fun and much easier than I expected. There are a bunch of different spices and ingredients so make sure you have everything out and ready to avoid getting overwhelmed mid-cook. Let’s do it.

1. Sauté chopped onion in oil until light brown

2. Stir in garlic, curry powder, cinnamon, paprika, bay leaf and maple syrup for about 2 minutes

3. Toss in chicken cubes, tomato paste, yogurt and coconut bringing the pan to a boil

4. Reduce heat to a simmer and stir in cayenne and dash of salt

5. Taste the sauce and adjust to your taste. Give the cayenne a minute to kick in before deciding this isn’t spicy enough

6. Serve with rice

Omnom-Na’an and Minty Yogurt Sauce

I wanted to add something naan-like to the meal so I popped a couple soft pita into the oven, brushed butter over the top and sprinkled some oregano over the butter. I used 2 cups of the extra yogurt to attempt a yogurt sauce. I added a touch of peppermint extract and 2 cloves of minced garlic. It wasn’t amazing, but it worked.

HELP! Anyone have a good yogurt sauce recipe?

You can leave a response, or trackback from your own site.

Leave a Reply