Which curry powder you use is up to you, depends how hot you like your curry.
3 teaspoons curry powder
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons red pepper flakes
3 tablespoons butter
An inch of fresh ginger root, thinly sliced
4 garlic cloves, finely chopped
1 onion, chopped
2 skinless, boneless chicken breasts, cut into cubes
½ cup plain yogurt
3 ounces tomato paste
2 teaspoons Worcestershire sauce
A dash of Tabasco sauce
2 pounds russet potatoes, peeled and cubed.
3 cups chicken stock/broth
1 beef tomato, cut into wedges
¼ cup raisins
2 cups basmati rice, cooked according to package directions. (Don't use California rice, or worse still any of that pre-packaged muck).
- In a small bowl, stir together yogurt, tomato paste, Worcestershire sauce, and Tabasco sauce. Set aside.
- Melt butter in a Dutch oven or large saucepan over a medium heat. Sauté onion, stirring continuously for 2 minutes, add garlic and ginger and sauté for a further minute.
- Add spices (first 5 ingredients) and ¼ cup of the chicken stock/broth and sauté, stirring continuously, for 3 minutes.
- Add chicken and saute, stirring frequently, for 10 minutes.
- Add yogurt mixture, potatoes, and remaining chicken broth to pan.
- Bring to boil, reduce heat, cover, and simmer for 1 hour. Stir occasionally.
- Add tomato wedges and raisins, simmer covered for a further 10 minutes.
Serve over hot, cooked basmati rice.