1 whole chicken, bones and skin removed, cut into pieces
1 can unsweetened coconut milk
juice of 1 lemon
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1 bay leaf
1 can whole peeled tomatoes, drained
2 teaspoons curry powder
⅛ teaspoon salt

Method

Heat olive oil in a large skillet over medium heat.
Stir in onion, garlic and bay leaf.
Cook until onion is lightly browned.
Combine tomatoes, curry powder, and salt in the skillet and cooking for 5 minutes. Add chicken, and cook for 15 to 20 minutes, until done.

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.

Serve with the Leopard's Leap Unwooded Chardonnay or a mellow red like Leopard's Leap Merlot.