INDIAN CHICKEN CURRY

 

  • Cooking Time: 75
  • Servings:
  • Preparation Time:

Ingredients

  • 2 teaspoons ground red pepper
  • 2 teaspoons curry powder
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 pound skinless chicken breast, boned, cut into 1" pieces
  • 1 carton (8 oz.) plain fat-free yogurt
  • 1 can (6 oz.) tomato paste
  • 5 cups cubed peeled baking potato (I only use 3 potatoes)
  • 4 cups water (I only use 2 cups)
  • 4 1/2 cups hot cooked basmati rice
  • 2/3 cup chopped tomato

Directions

  • Combine first 8 ingredients. Melt butter in dutch oven over medium heat. Add onion & garlic, cook 5 minutes, stirring frequently. Stir in spice mixture; cook 5 minutes, stirring frequently. Add chicken, cook 10 minutes, stirring frequently.
  • Combine yogurt & tomato paste, stir with whisk. Add mixture, potato & water to pan. Bring to boil; cover, reduce heat & simmer 1 hour, stirring occasionally.
  • Serve over rice, top with tomato.

Notes

In my opinion, the basmati rice is a must in this recipe. It adds such a wonderful aroma and nutty flavor, I couldn't imagine this dish without it.

Categories: Curry  Dinner  Indian  Main Dish  Poultry  Stove 
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