2 tsp ground red pepper
2 tsp curry powder
2 tsp chili powder
1 tsp salt
1 tsp ground coriander seeds
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground cinnamon
3 Tbs butter
1 cup onion, chopped
2 garlic cloves, minced
1 pound skinless chicken breast, boned, cut into 1" pieces
1 (8-oz.) carton plain fat-free yogurt
1 (6-oz.) can 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 (optional)
Combine first 8 ingredients.Melt butter in 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.
Combine yogurt & tomato paste, stir with whisk. Add mixture, potato & water to pan.Bring to boil; cover, reduce heat & simmer 1 hour, stirring occasionally.
Serve over rice, top with tomato.
Yield: 9 servings (Serving size: 1 cup curry mixture, 1/2 cup rice, and about 1 tablespoon tomato)
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