1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, peeled and chopped
1 bay leaf
1 (14 1/2 ounce) can whole canned tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
1 (2-3 lb) roasting chickens, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juice of
Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion,
garlic, and bay leaf, and saute until onion is lightly browned.
Mix tomatoes, curry powder, and salt into the skillet, and
continue cooking about 5 minutes.
Mix in the chicken, and cook 15 to 20 minutes, until no
longer pink and juices run clear.
Reduce skillet heat to low. Stirring constantly, gradually
blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice
just before serving.