Cooking Light magazines Indian Chicken Curry Recipe

Cooking Light magazines Indian Chicken Curry Recipe

  • 2 teaspoons curry powder
  • 2 teaspoons chili powder
  • 2 teaspoons ground red pepper
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter or stick margarine
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 pound skinned, boned chicken breast, cut into 1-inch cubes
  • 1 (8 ounce) container plain fat-free yogurt
  • 1 (6 ounce) can tomato paste
  • 5 cups cubed peeled baking potato (about 2 1/2 pounds)
  • 4 cups water
  • 4 1/2 cups hot cooked basmati rice
  • 2/3 cup chopped tomato
  1. Combine first 8 ingredients. Melt butter in a Dutch oven over medium heat; saute onion and garlic 5 minutes. Stir in spice mixture; saute 5 minutes, stirring frequently. Add chicken, and saute for 10 minutes, stirring frequently.
  2. Combine the yogurt and tomato paste; stir with a whisk. Add yogurt mixture, potato, and water to pan. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally. Serve over rice, and top with tomato.