Chicken Curry

3 tbs extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, minced

3 tbs curry powder

1 tsp ground cinnamon

1 tsp paprika

1 bay leaf

1/2 tsp white sugar

salt to taste

2 skinless, boneless chicken breast halves, cut into bite-size pieces

1 tbs tomato paste

1 c heavy cream

3/4 c coconut milk

1/2 tsp cayenne pepper

- Heat olive oil in skillet over medium heat. Saute onion until lightly browned.

- Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring. It will seem dry, but do not add more olive oil.

- Add chicken pieces, tomato paste, cream, and coconut milk. Bring to a boil, reduce heat, and simmer for 20-25 minutes.

- While this is simmering, cook 1 cup of white rice

- Remove bay leaf, and stir in cayenne pepper. Simmer 5 more minutes.