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Indian Chicken Curry

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“My husband loves curry so I thought I'd give it a try. He loved it! I didn't have plain yogurt when I made it so I substituted some light sour cream and light coconut milk and it was scrumptious! I also used WAY less of the cayenne pepper then it called for. This recipe is originally from Cooking Light Annual Recipes 2003, one of my favorites.”
READY IN:
1hr 35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 8 ingredients.
  2. Melt butter in a Dutch oven over medium heat.
  3. Saute onion& garlic for 5 minutes, stirring frequently.
  4. Stir in spice mixture; cook 5 minutes, stirring frequently.
  5. Add chicken; cook 10 minutes, stirring frequently.
  6. Combine yogurt and tomato paste.
  7. Add yogurt mixture, potato and water to pan.
  8. Bring to a boil.
  9. Cover, reduce heat and simmer 1 hour, stirring occasionally.
  10. Serve over rice and enjoy!

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