Indian Chicken Curry

• 1 c chopped onion
• 4 Tbls butter
• 1 tsp garlic, minced
• 2 tsp cayenne pepper
• 2 tsp chili powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• 2 tsp curry powder
• 1 tsp salt
• 2 boneless chicken cutlets
• 4 baking potatoes, peeled and cubed
• 6 oz tomato paste
• 8 oz. plain, nonfat yogurt
• water or chicken broth

1. Combine spices and set aside; whisk tomato paste and yogurt and set aside.
2. Melt butter in Dutch oven over medium heat; saute onions and garlic until tender. Add spices to onion mixture and saute until smooth, adding enough water or chicken broth to loosen the spices from the bottom of the pan. Add chicken and saute until no longer pink (about 10 minutes). Again, add water or broth to prevent sticking to bottom of pan. Add tomato mixture and stir until smooth. Add potatoes and cover entire mixture with enough water or broth to cover potatoes. Bring to a boil, then cover and reduce heat to simmer. Simmer about 2 hours, or until potatoes are tender.
3. Serve over basmati rice with chopped tomatoes and bananas.

onion, butter, garlic, cayenne pepper, chili powder, ground cinnamon, ground cumin, ground coriander, ground ginger, curry powder, salt, chicken cutlets, baking potatoes, tomato paste, nonfat yogurt, water

Taken from www.epicurious.com/recipes/member/views/indian-chicken-curry-50003552 (may not work)