Chicken Curry

Thursday, March 10th, 2005

Ingredients

* 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

Directions

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.

Cooking Light

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