Indian Chicken Curry
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
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.
Pairs Well With
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.