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4 servings
Ingredients:
1 tablespoon olive oil1 onion, chopped2 cloves garlic, peeled and chopped1 bay leaf1 (14.5 ounce) can whole peeled tomatoes, drained2 teaspoons curry powder1/8 teaspoon salt1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces1 (14 ounce) can unsweetened coconut milk1 lemon, juiced
Instructions:
Heat olive oil in a large, heavy skillet over medium heat.Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned.Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes.Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.Reduce skillet heat to low.Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes.Mix in lemon juice just before serving.
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