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Cooking Light magazine's Indian Chicken Curry

SUBMITTED BY: Cooking Light magazine 

"Get ready for this classic Indian dish, served over rice."

SERVINGS

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Servings
 

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

  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.
  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.

FOOTNOTES

  • Reprinted with permission of Cooking Light® magazine. All rights reserved.
  • CALORIES 315 (15% from fat); FAT 5.2g (sat 2.7g, mono 1.4g, poly 0.5g); PROTEIN 18.2g; CARB 49g; FIBER 3g; CHOL 40mg; IRON 3.1mg; SODIUM 377mg; CALC 96mg
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REVIEWS

The reviewer gave this recipe 1 stars. This recipe averages a 4.03 star rating.
Reviewed on apr. 26, 2006 by PYTNPLACE 
Sorry but we did not enjoy at all. I decreased the potatoes by about a pound, added more... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed on oct. 28, 2002 by MASKSOFNOH 
This is yummy! It takes awhile but it is worth it. It's not super curry flavored though, but... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.03 star rating.
Reviewed on jun. 23, 2003 by JERSIE 
This recipe had very little to no flavor. I tried adding twice the spices and it still lacked... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed on jun. 25, 2003 by J Fredrickson 
This was way to hot for my family. But I thought the flavor was good and I enjoyed it myself. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed on jun. 23, 2003 by AJAARSMA 
Nice, but just seemed to be lacking something... There wasn't any Umpph... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed on jun. 23, 2003 by MRSDAVE 
Make sure to use red chili flakes, not red pepper powder. We LOVED this recipe. An excellent... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed on jun. 23, 2003 by VICHAY 
This curry taste pretty good. It uses yogurt instead of coconut milk, so it very healthy for... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed on feb. 7, 2006 by Jessica 
I like this recipe because it's a great way to make a very healthy, yet very flavorful meal.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed on jun. 23, 2003 by NJANGELS20 
Very Good a bit too spicey not enough curry. I'll make it again. Just next time i will put... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed on jun. 23, 2003 by JOEY53 
Very tasty and delicious with my friends who adore curry. I think we could eat curry 3 times a... MORE

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