chicken curry

DirectionsIn a medium size frying pan, heat 4 tablespoons of the olive oil. Add the parsley and spinach and fry until wilted. Set aside.Heat the other 2 tablespoons of olive oil in a large pot. Add the onion and saute, stirring occasionally, until tender. Add the chicken breasts and brown both sides of each breast. Add the salt, turmeric, fried parsley/spinach, water and tomato paste. Bring all to a boil and let boil for 10 minutes.Add the cubed potatoes. Cover and let cook over low heat for 1 to 2 hours. Add the lemon juice, bring to a boil and let boil for 10 more minutes. Serve with steamed rice if desired. gredients3 tablespoons olive oil1 small onion, chopped2 cloves garlic, minced3 tablespoons curry powder1 teaspoon ground cinnamon1 teaspoon paprika1 bay leaf1/2 teaspoon grated fresh ginger root1/2 teaspoon white sugarsalt to taste2 skinless, boneless chicken breast halves - cut into bite-size pieces1 tablespoon tomato paste1 cup plain yogurt3/4 cup coconut milk1/2 lemon, juiced1/2 teaspoon cayenne pepper