2 lbs. chicken, cut up
2 lg. onions, sliced
2 tsp. ground coriander
1/4 tsp. garlic salt
1/4 tsp. ground ginger
1 tsp. cumin seeds
1/8 tsp. ground red pepper
1/4 tsp. ground turmeric
1/2 c. yogurt (non-fat, plain)
1 bay leaf
Salt to taste

Brown chicken in skillet. As oils from chicken appear, add onions and brown them along with the chicken. Remove chicken temporarily while making sauce. To skillet add 1/2 cup water and all spices. Stir until water evaporates. Add yogurt and 1/2 cup more water. Return chicken to skillet and cover with sauce. Simmer in covered pan until chicken is tender (about 45 minutes). Check to see if more water is needed and stir to make sure chicken does not stick to skillet. This may be served with the chicken left in chunks or the chicken may be removed from bones after cooling to make the recipe go farther. Also, if you remove the bones and the skin, you'll cut down on fat and cholesterol. Serves 4 to 5 people. Very good with potato curry and puffers.