2 tsp. curry powder
2 tsp. chili powder
2 tsp. ground red pepper
1 tsp. salt
1 tsp. ground coriander
1 tsp. ground ginger
1 tsp. ground cumin
1 tsp. ground cinnamon
3 T. butter or stick margarine
1 C. chopped onion
2 cloves garlic, minced
1 lb. skinned, boned chicken breast, cut into 1-inch cubes
1 (8 ounce) container plain fat-free yogurt
1 (6 ounce) can tomato paste
5 C. cubed peeled baking potato (about 2 1/2 lb.)
4 C. water
4 1/2 C. hot cooked basmati rice
2/3 C. chopped tomato

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

Yield: 9 servings
Calories: 315
Fat: 5.2g
Fiber: 3g