- 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
- 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.
- 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.