Indian Curry

• 2 teaspoons red peppers
• 2 teaspoons curry powder
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon coriander
• 1 teaspoon ginger
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 3 tablespoons butter
• 1 cup onion
• 2 garlic cloves
• 1 lb chicken breast (chunks)
• 8 ounces plain fat-free yogurt
• 6 ounces tomato paste
• 5 cups potatoes (cubed)
• 4 cups water

1. Combine first 8 ingredients.
2. Melt butter in Dutch oven over med heat, add onion and garlic.
3. Cook 5 min, Stir lots.
4. Add spices, cook 5 minutes.
5. Add chicken cook 10 minute.
6. Add yogurt, tomato paste, potatoan water to pan.
7. Bring to boil, cover and simmer 1 hour.
8. Serve over rice, garnish with chopped tomato.

red peppers, curry powder, chili powder, salt, coriander, ginger, cumin, cinnamon, butter, onion, garlic, chicken, yogurt, tomato paste, potatoes, water

Taken from www.food.com/recipe/indian-curry-141595 (may not work)