INDIAN CHICKEN CURRY

2 Teaspoons Curry Powder 2 Teaspoons Chili Powder 2 Teaspoons Red Ground Pepper 1 Teaspoon Ground Coriander 1 Teaspoon Ground Ginger 1 Teaspoon Ground Cumin 1 Teaspoon Ground Cinnamon 1 Tablespoon Margarine

1 Cup Onion, chopped 2 Garlic Cloves, minced 1 Pound Skinned & Boneless Chicken Breast, cut into pieces 1 8 OZ Plain Fat Free Yogurt 1 6 OZ Can Tomato Paste 5 Cups Potatoes, cubed 4 Cups Water 2/3 Cup Tomato, chopped

Combine the first 7 ingredients. Melt the butter in a dutch oven. Sauté onion and garlicfor 3 minutes. Stir in spice mixture and sauté for 3 more minutes. Add chicken and sauté for 10 minutes. Stir often. Combine the yogurt and tomato paste; stir with a whisk. Add yogurt mixture and potatoes to the water in the pan. Bring to a boil and cover. Reduce heat and simmer for 1 hour. Stir occasionally. Serve over rice.

SERVINGS 9; CALORIES 315; FAT 5.2 g; PROTEIN 18.2 g; CARBS 49 g; FIBER 3 g; CHOL 40 mg; IRON 3.1 mg; SODIUM 377 mg; CALC 96 mg SERVING SIZE= 1 Cup

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Updated 12/7/99