3 lb. skinless chicken, cut up medium portions
2 lg. potatoes, peeled and quartered or smaller
1 tbsp. curry powder
3 stalks chives, diced and put aside for garnish
1 lg. garlic, crushed and diced
1/2 tsp. coriander - Italian seasoning
Salt to taste
1 c. chicken consomme
1 pt. plain yogurt or light sour cream
1 tsp curry powder

Season chicken and potatoes with 1 tablespoon curry powder, garlic, coriander and salt; mix well. In medium sized Dutch oven, saute chicken and potatoes in light oil or butter until done and golden color. Drain excess fat. In large bowl combine consomme, yogurt and 1 teaspoon curry powder for sauce; mix well and pour over cooked chicken. Simmer until meat is tender and sauce thickens. Serve over rice and garnish with chives. Use a Mango Chutney as condiment. Serves 6.