Indian Chicken Curry – Kids Love it!!

Ingredients: 

2 teaspoons
ground red pepper
2 teaspoons
curry powder
2 teaspoons
chili powder
1 teaspoon
salt
1 teaspoon
ground coriander seeds
1 teaspoon
ground ginger
1 teaspoon
ground cumin
1 teaspoon
ground cinnamon
3 tablespoons
butter
1 cup
chopped onion
2
garlic cloves, minced
1 pound
skinless, boneless chicken breast, cut into 1-inch pieces
1 (8 oz.) carton
plain fat-free yogurt
1 (6 oz.) can
tomato paste
3 1/2 cups
cubed peeled baking potato (about 2 pounds)
4 cups
water
4 1/2 cups
hot cooked basmati rice
2/3 cup
chopped tomato

Directions: 

  1. Combine first 8 ingredients.
  2. Melt butter in a Dutch oven over medium heat.
  3. Add onion and garlic; cook 5 minutes, stirring freq1uently.
  4. Add chicken; cook 10 minutes, stirring frequently.
  5. Combine yogurt and tomato paste; stir with a whisk.
  6. Add yogurt mixture, potato, and water to pan.
  7. Bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
  8. Serve over rice; top with tomato.
  9. 9 servings (serving size: 1 cup curry mixture, ½ cup rice, and about 1 tablespoon tomato).

Recipe Tags: