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

Instructions

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!