We love spicy hot food, but we HAD to cut the cayenne down in this recipe from 2 teaspoons to 1 teaspoon and reduced the amount of potato in the original recipe. Now it has a good balance of protein and carbs plus lots of flavor.
(modification of recipe originally from Cooking Light)
Serves 6
- 2 teaspoons curry powder
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon ground red pepper/cayenne (reduce quantity if you prefer less heat)
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken breast, cut into 1 inch pieces
- 1 (8 ounce) carton plain fat-free Greek yogurt
- 1 (6 ounce) can tomato paste
- 1 (14.5 ounce) can no-salt-added diced tomatoes (undrained)
- 2 cups cubed (½ inch dice), peeled baking potato (about 1 pound)
- 3 cups water
- 3 cups hot cooked basmati rice
- ½ cup chopped tomato
Combine first 8 ingredients (curry powder through cinnamon) in a small bowl; set aside. Add oil to a Dutch oven over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently so that garlic does not burn. Stir in spice mixture; cook 1 minute, stirring frequently. Add chicken; cook 10 minutes, stirring frequently.
Combine yogurt and tomato paste; stir with a whisk. Add yogurt mixture, diced tomatoes, potato and water to Dutch oven. Bring to a boil. Cover and reduce heat; simmer 30 minutes, stirring occasionally. Remove cover; cook 30 minutes. Serve over rice; top with tomato.
Nutritional Info/Serving: Calories 318, Fat 4 g, Protein 24 g, Carbs 25 g
21 Day Fix Container Equivalents/Serving: 1 Red, 2 Yellow, 0.5 Green, 0.5 tsp
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