Elaine's Curried Chicken

I went to the Bridal Show and one of the caterer's had a booth set up and were letting passers-by taste the curried chicken and risotto they had made. It was delightful! I found a recipe that I liked and of course had to modify it because I didn't have the exact ingredients it called for and figured I could make it better :-)

Ingredients:

• 2 teaspoons red pepper flakes
• 2 teaspoons curry powder (I use mild curry powder)
• 2 teaspoons chili pepper flakes
  
• 1 teaspoon salt (I use No Salt)
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 3 tablespoons olive oil
  
• 1 large chopped onion
• 3 cloves garlic, minced
• 6 boneless skinless chicken thighs, cut into 1 inch strips
• 1 (8 ounce) carton plain fat-free yogurt
• 14 oz of canned tomatoes (half a large can) including half of the liquid
• 1 can of sliced carrots (drained and rinsed)
  

Preparation:

• Combine first 8 ingredients.
• Saute onion & garlic for 5 minutes in olive oil in a large frying pan or dutch oven, stirring frequently (medium to low heat).
• Stir in spice mixture; cook 5 minutes, stirring frequently.
• Add chicken; cook 10 minutes, stirring frequently (medium heat).
• Combine yogurt, hot sauce, and tomatoes.
• Add yogurt mixture and carrots
• Bring to a boil.
• Cover, reduce heat and simmer 1 hour, stirring occasionally.
• Serve over rice and enjoy!