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.”
1hr 35mins

Ingredients Nutrition


  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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