Indian Chicken Carrot Curry Stew

INGREDIENTS

2 tsp

ground red pepper {I used 1 teaspoon cayenne pepper)

2 tsp

curry powder (I used 1½ teaspoons)

2 tsp

chili powder

1 tsp

salt

1 tsp

ground coriander

1 tsp

ground ginger

1 tsp

ground cumin

1 tsp

ground cinnamon

3 tbsp

butter (I used ghee , but coconut oil or any light oil can be used in place of butter or ghee)

1 cup

chopped onions

2 cloves

garlic, minced

1 lb

skinless, boneless chicken breasts or thighs, cut into 1-inch pieces

carton plain yogurt

1 6 ounce can

tomato paste

cups, peeled, medium chopped, carrots (about 1½ lbs carrots)

4 cups

chicken or vegetable stock