Chicken Coconut Curry

Serves 4

4 Chicken Breasts cut into cubes
1 Cup Plain Yogurt (The acid in the yogurt tenderizes the chicken)
1 Cup of Coconut Milk
4 tsp. ground Cumin
2 tsp. Turmeric
2 tsp. minced Garlic
2 tsp. Salt
1 tsp. ground Ginger
1 tsp. ground Coriander
1/2 tsp. ground cinnamon
3 Tbsp. sugar
A pinch of Cayenne Pepper

Optional:

A Handful or two of shreaded spinach
Mint, parsley or basil leaves
Cashews ( I love this)
Potatoes cut into small little cubes so they cook faster.

You use this as a marinade and then also as the curry sauce. Curry is just a blend of lots of spices, particularly cumin, coriander, ginger and turmeric. Pour coconut milk and yogurt in a bowl and add everything but the chicken. Give it a good stir. Add chicken cubes and make sure they are well coated. Let marinade for at least 20 minutes covered in the fridge. The longer you leave it, the more flavor it will have and the softer the chicken will be. Then pour it all in a baking dish and bake at 400 degrees for 35-40 min. Serve hot over rice or quinoa. I love the quinoa, so I highly recommend it. It's the only grain with a complete protein also, so it's super good for you. Enjoy!