chicken curry

1/2  cup		plain low fat yogurt
1		garlic clove, minced
1  teaspoon		curry powder
1/4  teaspoon		ground coriander
1/4  teaspoon		ground ginger
1/4  teaspoon		salt
1  dash		of pepper
1-1/2  lb.		chicken parts, skinned
2  teaspoons		vegetable oil
1/2  cup		chopped onion
1  cup		chopped tomatoes
1  teaspoon		bay leaf

Tip: Click on the ingredient links to learn the nutritional information for all the chicken curry ingredients. The serving size for any ingredient in chicken curry may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.In bowl combine yogurt and seasonings; and chicken parts, turning to coat.
2. Let stand at room temperature for 30 minutes.
3.In 12 inch skillet heat oil; add onion ans saute until lightly browned.
4. Add tomatoes and basy leaf and let simmer for 5 minutes.
5. Add chicken and marinade mixture and stir to combine.
6. Bring mixture to a boil and reduce heat, cover and simmer, turning chicken 1 ot 2 times, until chicken is tender, about 30 minutes
7.Remove bay leaf before serving