 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
|
My husband loves curry so I thought I'd give it a try. He loved it! I didn't have plain yogurt when I made it so I substituted some light sour cream and light coconut milk and it was scrumptious! I also used WAY less of the cayenne pepper then it called for. This recipe is originally from Cooking Light Annual Recipes 2003, one of my favorites. Ingredients:
2 teaspoons ground red pepper (or to taste) |
2 teaspoons curry powder |
2 teaspoons chili powder |
1 teaspoon salt |
1 teaspoon ground coriander |
1 teaspoon ground ginger |
1 teaspoon ground cumin |
1 teaspoon ground cinnamon |
3 tablespoons butter |
1 cup chopped onion |
2 cloves garlic, minced |
1 lb boneless skinless chicken breast, cut into 1 inch pieces |
1 (8 ounce) carton plain fat-free yogurt |
1 (6 ounce) can tomato paste |
5 cups cubed peeled baking potatoes |
4 cups water |
Directions:
1. Combine first 8 ingredients.
2. Melt butter in a Dutch oven over medium heat.
3. Saute onion& garlic for 5 minutes, stirring frequently.
4. Stir in spice mixture; cook 5 minutes, stirring frequently.
5. Add chicken; cook 10 minutes, stirring frequently.
6. Combine yogurt and tomato paste.
7. Add yogurt mixture, potato and water to pan.
8. Bring to a boil.
9. Cover, reduce heat and simmer 1 hour, stirring occasionally.
10. Serve over rice and enjoy!
|
|