Indian Chicken Curry

Submitted by Kater

"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."

 

• Ready In: 1hr 35mins
• Ingredients: 16
• Serves: 6-8

ingredients

• 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

directions

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!

Reviews

[kimmouse]

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!

 

[Girl from India]

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

 

[IngridH]

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.

 

[Amber]

SO GOOD!

 

[prashsee]

Great, I tried this recipe and came out very well and tasty. I have found an interesting recipe on an Indian website which I would like to share with everyone else: http://quickindianrecipes.com/recipe/veg-manchurian-recipe/ www.quickindianrecipes.com