Indian Chicken Curry

Yield: 9 servings (serving size: 1 cup curry mix, 1/2 cup rice, about 1 tablespoon tomato)
Source: Cooking Light 2003 Annual Recipes pg 186
Comments: This is SUPER spicy, but if you like the heat, its a GREAT dish! I served it with Garlic Green Beans.


2 teaspoons ground red pepper
2 teaspoons curry powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground coriander seeds
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
3 tablespoons butter
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 1" pieces
1 (8-oz) carton plain fat-free yogurt
1 (6-oz) can tomato paste
5 cups cubed peeled baking potatoes (about 2.5 lbs)
4 cups water
4 1/2 cups hot cooked basmati rice
2/3 cup chopped tomato


  1. Combine first 8 ingredients. Melt butter in a Dutch oven over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently. Stir in spice mixture; cook 5 minutes, stirring frequently. Add chicken; cook 10 minutes, stirring frequently.
  2. Combine yogurt and tomato paste, stir with a whisk. Add yogurt mixture, potato, and water to pan. Bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Serve over rice; top with tomato.


Healthy Units: 6 per serving
Calories: 315; FAT 5.2 g; Protein 18.2 g; Carb 49g; Fiber 3g; Cholesterol 40 mg; Iron 3.1 mg; Sodium 377 mg; Calcium 96mg

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