• Cooking Time: 75
• 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

1. 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.
2. Combine yogurt & tomato paste, stir with whisk. Add mixture, potato & water to pan. Bring to boil; cover, reduce heat & simmer 1 hour, stirring occasionally.
3. Serve over rice, top with tomato.

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.