While there is some speculation over the origin of the word, most people associate curry with a blend of spices or a spicy sauce. Some of the most popular powdered curry spice originates from India and Turkey. You can buy curry powder or make your own. Chicken curry blends the aromatic spice with a creamy sauce that you serve over chicken. Serve chicken curry with aromatic, unseasoned steamed rice.
Cut uncooked chicken breasts into bite-sized cubes.
Heat oil in a skillet over medium heat. Saute the onion until lightly browned.
Stir in the garlic, curry powder, cinnamon, paprika, bay leaf, ginger and salt.
Add the chicken, tomato paste, yogurt, and chicken stock. Stir until all ingredients are blended. Reduce the heat, cover and simmer for 20 to 25 minutes.
Remove the bay leaf and add lemon juice and cayenne pepper. Simmer for an additional five minutes.
Add water to a saucepan and bring it to a boil. Lower the heat and add the rice. Cook covered for 20 minutes, until the rice is tender.
Serve 1 1/2 cups chicken curry over 3/4 cup steamed rice. Garnish with parsley.