1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Menu
Heat oil and stir fry onion until translucent.
Add the whole spices and cumin seeds and saute for 1 minute.
Add yogurt, ginger, garlic, tomatoes, green chili paste, and 1/2 teaspoon salt. Cook for 5 minutes.
Add chicken; mix well and cook for 15 minutes or until chicken is almost cooked.
Add potatoes and enough water to make 4 1/2 cups liquid. Bring to boil and add rice and remaining 1 teaspoon of salt.
Cover partially and cook over medium heat until water evaporates.
Cover and place pot in a preheated oven (250 degrees fahrenheit) for 15 minutes or until rice and potatoes are cooked.
8 servings
1 cup (8.5 oz)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content