Ingredients
1 tbsp tamarind chutney (or apple butter)
1 package morning star farms chik’n strips (8 oz) (frozen)
1 1/2 cups plain yogurt
1 tbsp vegetable oil
1 tsp salt
1 tsp Penzey’s sweet curry powder (or 1/2 tsp cumin powder and 1/2 tsp coriander powder)
1/2 to 1 lb potatoes, unpeeled and in about 1 inch cubes
1 tsp minced ginger
1 tsp minced/chopped garlic
1 tsp sugar
chopped spinach (optional)
Chopped cilantro (optional)
Preparation
Preheat oven to 350 degrees. In a large bowl, combine all ingredients (include spinach, if using). Mix well. Transfer the mixture to a heavy baking dish, cover with a lid and bake for 60 mins. Serve topped with chopped cilantro.
