2-1/4 cups olive oil
12 small onion, chopped
24 cloves garlic, minced
2-1/4 cups curry powder
1/4 cup ground cinnamon
1/4 cup paprika
12 bay leaf
2 tablespoons grated fresh ginger root

2 tablespoons white sugar
salt to taste
24 skinless, boneless chicken breast halves - cut into bite-size pieces
3/4 cup tomato paste
12 cups plain yogurt
9 cups coconut milk
6 lemon, juiced
2 tablespoons cayenne peppe

2 -1/4 cups olive oil 12 small onion, chopped 24 cloves garlic, minced 2 -1/4 cups curry powder 1/4 cup ground cinnamon 1/4 cup paprika 12 bay leaf 2 tablespoons grated fresh ginger root 2 tablespoons white sugar 24 skinless, boneless chicken breast halves - cut into bite-size pieces 3/4 cup tomato paste 12 cup s plain yogurt 9 cup s coconut milk 6 lemon, juiced 2 tablespoons cayenne peppe

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.