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  • 95minutes
  • 317calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, D, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons ground red pepper (or to taste)

  2. 2 teaspoons curry powder

  3. 2 teaspoons chili powder

  4. 1 teaspoon salt

  5. 1 teaspoon ground coriander

  6. 1 teaspoon ground ginger

  7. 1 teaspoon ground cumin

  8. 1 teaspoon ground cinnamon

  9. 3 tablespoons butter

  10. 1 cup chopped onion

  11. 2 cloves garlic , minced

  12. 1 lb boneless skinless chicken breast , cut into 1 inch pieces

  13. 1 (8 ounce) carton plain fat-free yogurt

  14. 1 (6 ounce) can tomato paste

  15. 5 cups cubed peeled baking potatoes

  16. 4 cups water

Instructions Jump to Ingredients ↑

  1. Combine first 8 ingredients.

  2. Melt butter in a Dutch oven over medium heat.

  3. Saute onion& garlic for 5 minutes, stirring frequently.

  4. Stir in spice mixture; cook 5 minutes, stirring frequently.

  5. Add chicken; cook 10 minutes, stirring frequently.

  6. Combine yogurt and tomato paste.

  7. Add yogurt mixture, potato and water to pan.

  8. Bring to a boil.

  9. Cover, reduce heat and simmer 1 hour, stirring occasionally.

  10. Serve over rice and enjoy!

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