Recipe Name:	Ceylonese Chicken	Difficulty:	Easy
Source:	Mom	Serving Size:	6
Ethnicity:	American	Comments:
Base:	Chicken
Course:	Entree
Preparation Time:	0-10 Minutes

Ingredients: 6 Each(s) Chicken Legs or bonless thighs 1 Each(s) Large Onion 1 Each(s) Stick of cinnamon 4 Each(s) Bay Leaves 1 Each(s) Medium Size Tomato 1 Pinch(s) Salt 1 Each(s) Cayenne (or red pepper) powder to taste 1 Cup(s) Yogurt 1 Teaspoon(s) Lemon Juice

Directions: Rub salt and cayenne powder into the chicken legs or thighs. In a big frying pan over medium heat: Saute the onion in 1T olive oil; add bay leaves and cinnamon; put the seasoned chicken in the pan and brown all sides. Then cover and slowly cook for 1/2 hour. It's usually a good idea to pour off about half (or more) of the fat and water. Add cut up tomato into the pan. Allow to simmer another 15 minutes. While the tomatoes cooking down, heat the cup of yogurt slowly in the microwave stirring every 30 seconds until it is very warm. The idea is to avoid curdling the yogurt when adding to the pan. This recipe still tastes good if the yogurt curdles, but it is nicer if it doesn't. 1-2 tsp Cornstarch in the yogurt can help too. When the tomatoes are cooked lower the heat until the boiling in the pan stops. Stir the yogurt into the pan keep stirring until it is all mixed with the chicken juices. Serve with rice or another vegetable. Before removing the chicken from the pan add 1 teaspoon of lemon juice. Notes: For a slightly less fatty recipe I sometimes use boneless skinless thighs. Breasts could be used but it is a different flavor. I sometimes skip the salt. The cayenne makes it not bland. Sometimes I shake a little powdered cinnamon on the chicken for extra cinnamon flavor.