INGREDIENTS

  • 2 tsp. curry powder
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1 tsp. ground coriander
  • 1 tsp. ground ginger
  • 1 tsp. ground cumin
  • 1 tsp. ground cinnamon
  • 3 tbsp. butter
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 pound skinned, boned chicken breast, cut into cubes
  • 1 (8 ounce) container plain yogurt
  • 1 (6 ounce) can tomato paste
  • 2 cups cubed red or white potatoes
  • ½ cup water
  • 1 can light coconut milk
  • 4½ cups hot cooked basmati rice
  • ⅔ cup chopped tomato

INSTRUCTIONS

1. Combine first seven ingredients. Melt butter in large Dutch oven over medium heat; saute onion until soft. Add garlic and spices, cooking for one minute. Add chicken, and saute for ten minutes, stirring frequently.

2. Combine yogurt and tomato paste, and add to chicken mixture. Add potato, water, and coconut milk to pan. Bring to a boil; cover, reduce heat to a simmer for 30 minutes. Add water if mixture gets too dry. Stir occasionally. Serve over rice and top with tomato.

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