Cooking Light magazine's Indian Chicken Curry Recipe

Ingredients <br>- 2 teaspoons curry powder <br>- 2 teaspoons chili powder <br>- 2 teaspoons ground red pepper <br>- 1 teaspoon salt <br>- 1 teaspoon ground coriander <br>- 1 teaspoon ground ginger <br>- 1 teaspoon ground cumin <br>- 1 teaspoon ground cinnamon <br>- 3 tablespoons butter or stick margarine <br>- 1 cup chopped onion <br>- 2 cloves garlic, minced <br>- 1 pound skinned, boned chicken breast, cut into 1-inch cubes <br>- 1 (8 ounce) container plain fat-free yogurt <br>- 1 (6 ounce) can tomato paste <br>- 5 cups cubed peeled baking potato (about 2 1/2 pounds) <br>- 4 cups water <br>- 4 1/2 cups hot cooked basmati rice <br>- 2/3 cup chopped tomato <br><p></p>Directions <br>step 1: Combine first 8 ingredients. Melt butter in a Dutch oven over medium heat; saute onion and garlic 5 minutes. Stir in spice mixture; saute 5 minutes, stirring frequently. Add chicken, and saute for 10 minutes, stirring frequently. <br>step 2: Combine the yogurt and tomato paste; stir with a whisk. Add yogurt mixture, potato, and water to pan. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally. Serve over rice, and top with tomato. <br>

Ingredients
- 2 teaspoons curry powder
- 2 teaspoons chili powder
- 2 teaspoons ground red pepper
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 3 tablespoons butter or stick margarine
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 pound skinned, boned chicken breast, cut into 1-inch cubes
- 1 (8 ounce) container plain fat-free yogurt
- 1 (6 ounce) can tomato paste
- 5 cups cubed peeled baking potato (about 2 1/2 pounds)
- 4 cups water
- 4 1/2 cups hot cooked basmati rice
- 2/3 cup chopped tomato

Directions
step 1: Combine first 8 ingredients. Melt butter in a Dutch oven over medium heat; saute onion and garlic 5 minutes. Stir in spice mixture; saute 5 minutes, stirring frequently. Add chicken, and saute for 10 minutes, stirring frequently.
step 2: Combine the yogurt and tomato paste; stir with a whisk. Add yogurt mixture, potato, and water to pan. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally. Serve over rice, and top with tomato.

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