INDIAN CHICKEN CURRY

Indian Chicken Curry image

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.

Provided by Kater

Categories Curries

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 16

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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

Steps:

Combine first 8 ingredients.
Melt butter in a Dutch oven over medium heat.
Saute onion& garlic for 5 minutes, stirring frequently.
Stir in spice mixture; cook 5 minutes, stirring frequently.
Add chicken; cook 10 minutes, stirring frequently.
Combine yogurt and tomato paste.
Add yogurt mixture, potato and water to pan.
Bring to a boil.
Cover, reduce heat and simmer 1 hour, stirring occasionally.
Serve over rice and enjoy!

Nutrition Facts : Calories 317.9, Fat 8.6, SaturatedFat 4.3, Cholesterol 64.4, Sodium 808, Carbohydrate 39.4, Fiber 5.1, Sugar 8.8, Protein 22.7

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