INDIAN CHICKEN CURRY

2 Teaspoons Red Pepper 2 Teaspoon Curry Powder 2 Teaspoons Chili Powder 1 Teaspoon Ground Coriander Seeds 1 Teaspoon Ground Ginger 1 Teaspoon Ground Cumin 1 Teaspoon Ground Cinnamon 3 Tablespoons Butter 1 Cup Onion, chopped

2 Garlic Cloves, minced 1 Pound Skinless Boneless Chicken Breasts, cut into cubes 1 (8 OZ) Carton Plain Fat Free Yogurt 1 (6 OZ) Can Tomato Paste 5 Cups Baking Potatoes, peeled & cubed 4 Cups Water 4 1/2 Cups Basmati Rice, cooked 2/3 Cup Tomatoes, chopped

Combine First 7 ingredients. Melt butter in a Dutch oven over medium heat. Add next 2 ingredients and cook 5 minutes. Stir in spice mixture, cook 5 minutes. Add chicken and cook 10 minutes. Combine the next 2 ingredients with a whisk. Add that and the next 3 ingredients. Bring to a boil and reduce heat. Cover and simmer for 1 hour. Serve over rice and top with the tomatoes.

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 Curry 1/2 Cup Rice

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Updated 06/26/02