1 tbsp. vegetable oil
1 1/4 c. chopped onions
2 tsp. curry powder or to taste
1 1/4 lbs. boneless, skinless chicken, trimmed of fat & cut in 1-inch chunks
1 pkg. (10 oz.) frozen corn kernels, thawed
3/4 c. plain nonfat yogurt mixed with 1 tbsp. all-purpose flour
For garnish: chopped fresh parsley

Heat oil in a large heavy skillet over medium heat. Add onions, then stir in curry powder. Cook about 3 minutes until onions are translucent, stirring 2 or 3 times. Add chicken. Stir-fry 5 to 7 minutes until chicken is opaque. Add corn. When corn is hot, stir in yogurt mixture and simmer over low heat about 2 minutes until sauce is smooth. Sprinkle with parsley. Makes 4 servings.

Per serving: 299 calories, 40 grams protein, 23 grams carbohydrates, 6 grams fat, 84 mg. cholesterol, 133 mg. sodium.