In a Pinch Indian Curry Chicken

I had the craving like crazy the other night for some curry. Of course true to form I forgot the actual recipe at home when I went to the store. Upon arriving at the grocer I knew the basics of what I needed and figured I could just wing the rest. This little concept has been the catalyst for many recipes that just happened out of ingenuity and necessity. So, I grabbed up what I thought I needed and came home and created my In a Pinch Indian Curry Chicken.

In a Pinch Indian Curry Chicken
3 tablespoons olive oil
1 small onion chopped
3 cloves minced garlic
4 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf or 1 teaspoon bay leaf flakes
salt to taste
2 boneless skinless chicken breasts-cut into bite sized chunks
1 tablespoon ketchup
1 cup of plain Greek yogurt or if out, in a pinch use Ricotta
1 cup coconut milk
1/2 teaspoon cayenne pepper more if you like more heat. No more than 1 teaspoon though.

Directions
1. Heat oil in a skillet over medium heat. Saute onion until soft and beginning to brown. Add garlic and remainder of dry spices, reserving the cayenne for last to determine heat level. Continue to stir for 1½-2 minute. Toss in the chicken chunks and coat with the dry spices that have formed a paste. Add ketchup, yogurt or ricotta, and coconut milk and bring to boil. Reduce heat and simmer for 25-30 minutes and then add the cayenne and then simmer for 5-10 more minutes.
2. Serve over Jasmine or Basmati rice with a flatbread or Naan.

Love love, this meal. I am a huge fan of Indian food anyway. I just compromised with the ingredients that I was missing but it absolutely didn't compromise the flavor.