Ingredients
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2 teaspoons curry powder
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2 teaspoons chili powder
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1 teaspoon salt
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1 teaspoon ground coriander
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1 teaspoon ground ginger
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1 teaspoon ground cumin
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1 teaspoon ground cinnamon
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3 tablespoons butter
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1 cup chopped onion
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2 cloves garlic, minced
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1 (8 ounce) carton plain fat-free yogurt
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1 (6 ounce) can tomato paste
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5 cups cubed peeled baking potatoes
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4 cups water
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1 lb boneless skinless chicken breast, cut into 1 inch pieces
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2 teaspoons ground red pepper (or to taste)
Instructions
- Combine first 8 ingredients.
- Melt butter in a Dutch oven over medium heat.
- Saute onion& garlic for 5 minutes, stirring frequently.
- Stir in spice mixture; cook 5 minutes, stirring frequently.
- Add chicken; cook 10 minutes, stirring frequently.
- Combine yogurt and tomato paste.
- Add yogurt mixture, potato and water to pan.
- Bring to a boil.
- Cover, reduce heat and simmer 1 hour, stirring occasionally.
- Serve over rice and enjoy!