Indian Chicken Curry

Ingredients

• 3 tablespoons Olive Oil (Used for sautéing onions and spices.)
• 1 Small Onion (Chopped. Yellow or white onion works best.)
• 2 cloves Garlic (Minced, adds aromatic flavor.)
• 3 tablespoons Curry Powder (A blend of coriander, turmeric, cumin, and chili powder.)
• 1 teaspoon Ground Cinnamon (Adds warmth and depth of flavor.)
• 1 teaspoon Paprika (Adds color and subtle smoky flavor; smoked paprika is a great addition.)
• 1 Bay Leaf (For infusing the curry with a subtle herbal aroma; remove before serving.)
• 0.5 teaspoon Fresh Ginger Root (Grated. Adds a spicy and zesty note.)
• 0.5 teaspoon White Sugar (Balances the acidity of the tomatoes and yogurt; can substitute with brown sugar.)
• to taste Salt (Season according to your preference.)
• 1 tablespoon Tomato Paste (Adds richness and intensifies the tomato flavor.)
• 1 cup Plain Yogurt (Full-fat yogurt recommended for creaminess and richness. Can use Greek yogurt, but sauce will be tangier.)
• 0.75 cup Coconut Milk (Full-fat coconut milk provides the best flavor and texture. Shake can well before opening.)
• 0.5 Lemon Juice (Juice of half a lemon, freshly squeezed. Adds brightness and balances the flavors.)
• 0.5 teaspoon Cayenne Pepper (Or more, to taste. Adjust to your preferred level of spiciness for heat.)

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium heat.
2. Add the chopped onion to the skillet and sauté until lightly browned and softened, about 5-7 minutes. Stir occasionally to prevent burning; the onions should be translucent.
3. Stir in the minced garlic, curry powder, ground cinnamon, paprika, bay leaf, grated fresh ginger, sugar, and salt. Continue stirring constantly for 2 minutes until the spices are fragrant and well combined. This step is crucial to 'bloom' the spices and release their aroma.
4. Add the bite-size pieces of chicken to the skillet. Cook, stirring occasionally, until the chicken is lightly browned on all sides; this does not need to be cooked through at this point.
5. Add the tomato paste, plain yogurt, and coconut milk to the skillet. Stir well to combine all the ingredients and ensure the chicken is evenly coated in the sauce.
6. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the skillet and simmer for 20 to 25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking and ensure even cooking.
7. Remove the bay leaf from the skillet.
8. Stir in the lemon juice and cayenne pepper. Taste and adjust seasoning as needed, adding more salt or cayenne pepper if desired.
9. Simmer for an additional 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
10. Serve hot over freshly cooked basmati rice or with warm naan bread. Garnish with fresh cilantro or parsley, if desired, to add a pop of color and freshness.