Cook1 hr 15 mins
My husband loves curry so I thought I'd give it a try. He loved it! I didn't have plain yogurt when I made it so I substituted some light sour cream and light coconut milk and it was scrumptious! I also used WAY less of the cayenne pepper then it called for. This recipe is originally from Cooking Light Annual Recipes 2003, one of my favorites.
- 2 teaspoons ground red pepper (or to taste)
- 2 teaspoons curry powder
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 3 tablespoons butter
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 lb boneless skinless chicken breast, cut into 1 inch pieces
- 1 (8 ounce) carton plain fat-free yogurt
- 1 (6 ounce) can tomato paste
- 5 cups cubed peeled baking potatoes
- 4 cups water
- Combine first 8 ingredients.
- Melt butter in a Dutch oven over medium heat.
- Saute onion& garlic for 5 minutes, stirring frequently.
- Stir in spice mixture; cook 5 minutes, stirring frequently.
- Add chicken; cook 10 minutes, stirring frequently.
- Combine yogurt and tomato paste.
- Add yogurt mixture, potato and water to pan.
- Bring to a boil.
- Cover, reduce heat and simmer 1 hour, stirring occasionally.
- Serve over rice and enjoy!
This was really good! I was in the mood for curry so I made this for dinner. I made some substitutions: instead of butter I used 1 tsp. oil to cut down on the fat, instead of baking potatoes I used sweet potatoes. I replaced the chili powder and red pepper with cayenne and garam masala for the curry powder. I also added cauliflower, frozen peas and two teaspoons of sugar for a little sweetness. It was fabulous. Thanks for the recipe!
This was good Kater!! I cooked in a non stick casserole (don't have a Dutch oven) and used cayenne pepper (instead of the chili and red pepper) and and used a combo of the yoghurt, fresh tomato paste and coconut milk but cut down on the water as I served it with a mushroom pulao and did not want too much of a gravy. I also used garam masala powder instead of the curry powder.Thanks for posting :) Fay
What a wonderful flavor! This reminds me a lot of the Chicken Tikka Masala that I get at the local Indian restaurant. I'm so pleased that I can make it at home now! Just a few comments- I used only 1/2 teaspoon of cayenne and subbed garam masala for the curry powder, and this was plenty spicy for those of us who never order more than medium heat. I also used greek yogurt, since that's what I normally buy; and found that even with the very thick yogurt I only needed 3/4 cup of water. Lastly, I used thighs instead of breasts, which worked perfectly. A very nice meal, and enjoyed by all. I'll definitely pull this recipe out the next time I want to make Indian food.