2 tsp. curry powder
\n2 tsp. chili powder
\n2 tsp. ground red pepper
\n1 tsp. salt
\n1 tsp. ground coriander
\n1 tsp. ground ginger
\n1 tsp. ground cumin
\n1 tsp. ground cinnamon
\n3 T. butter or stick margarine
\n1 C. chopped onion
\n2 cloves garlic, minced
\n1 lb. skinned, boned chicken breast, cut into 1-inch cubes
\n1 (8 ounce) container plain fat-free yogurt
\n1 (6 ounce) can tomato paste
\n5 C. cubed peeled baking potato (about 2 1\/2 lb.)
\n4 C. water
\n4 1\/2 C. hot cooked basmati rice
\n2\/3 C. chopped tomato<\/p>\n
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.<\/p>\n
Yield: 9 servings
\nCalories: 315
\nFat: 5.2g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n