Creamy Chicken Curry

4T curry powder
1 tsp. ground cinnamon
1 tsp paprika
1/8 tsp. ground ginger or 1/2 tsp. grated fresh ginger root
2T olive oil
1 small onion, diced
2 cloves garlic minced
1 1/2 cup petite diced tomatoes, with juice (14.5 oz. can)
2 med. sweet potatoes, peeled and cubed (~ 2 cups)
18 oz. boneless, skinless chicken breast cut into cubes
1 T tomato paste
1 cup plain fat free yogurt
1 cup light coconut milk
1 T fresh lemon juice
1/4 tsp. cayenne pepper

In a small dish, mix together cinnamon, paprika and ginger, set aside. Heat a large saucepan to medium heat. Stir in curry powder. Stir constantly for a minute or so to toast. Add in cinnamon mixture and briefly stir.

Add olive oil, onions, garlic and tomatoes. Stir well then add sweet potato cubes. Add tomato paste, yogurt and coconut milk. Stir well to combine.

Bring mixture to a boil then lower heat and simmer for 15 minutes.

Add in chicken cubes and simmer for an additional 20 minutes.

Add in lemon juice and cayenne and simmer 5 more minutes.

Serve with brown or basmatic rice. (Not included in nutrition)

The curry and cayenne in this recipe can be adjusted to make this spicier if you like.

Number of Servings: 6

Recipe submitted by SparkPeople user LANC92.