Serves 4 (300 calories per serving).

8 chicken thighs, skin removed
1 c. lowfat yogurt
1 tsp. curry powder
1/2 tsp. ground cumin
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1 tsp. oil
1 chopped onion
2 c. chopped tomatoes (fresh or canned)
1 tsp. cornstarch
1 tsp. water

Mix yogurt and spices. Coat chicken with mixture. Let stand at room temperature for 1 hour (or refrigerator for 4 hours). Heat oil in nonstick skillet, add onion and brown lightly. Stir in tomatoes. Add chicken and its marinade. Mix well, cover and simmer for about 30 minutes. Mix cornstarch with water. Use to thicken cooking juices.