Veggie-Oven Baked Chicken & Potatoes In Yogurt And Tamarind Curry

• 1 tbsp tamarind chutney (or apple butter)
• 1 package morning star farms chik'n strips (8 oz) (frozen)
• 1 1/2 cups plain yogurt
• 1 tbsp vegetable oil
• 1 tsp salt
• 1 tsp Penzey's sweet curry powder (or 1/2 tsp cumin powder and 1/2 tsp coriander powder)
• 1/2 to 1 lb potatoes, unpeeled and in about 1 inch cubes
• 1 tsp minced ginger
• 1 tsp minced/chopped garlic
• 1 tsp sugar
• chopped spinach (optional)
• Chopped cilantro (optional)

1. Preheat oven to 350 degrees. In a large bowl, combine all ingredients (include spinach, if using). Mix well. Transfer the mixture to a heavy baking dish, cover with a lid and bake for 60 mins. Serve topped with chopped cilantro.

tamarind, plain yogurt, vegetable oil, salt, s sweet curry powder, potatoes, ginger, garlic, sugar, spinach, cilantro

Taken from www.epicurious.com/recipes/member/views/veggie-oven-baked-chicken-potatoes-in-yogurt-and-tamarind-curry-50157092 (may not work)