Chicken Curry
	3   Chicken breasts, cubed   3 Tbs    Olive oil   1 sm    Onion, chopped   2 cloves    Garlic, minced   3 Tbs    Curry powder   1 tsp    Ground Cinnamon   1 tsp    Paprika   1/2 tsp    Ground Ginger   1 tsp    Salt   1 Tbs    Tomato sauce   1 cup    Plain Yogurt   3/4 cup    Coconut milk   1 Tbs    Lemon juice   1/4 tsp    Chili powder     1 Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, ginger and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. 2 Stir in lemon juice and chili pepper. Simmer 5 more minutes. 3 Serve over basmati rice and with naan.   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.