Indian Chicken Curry

• 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

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!

ground red pepper, curry powder, chili powder, salt, ground coriander, ground ginger, ground cumin, ground cinnamon, butter, onion, garlic, chicken breast, carton plain, tomato paste, potatoes, water

Taken from www.food.com/recipe/indian-chicken-curry-86397 (may not work)