2 cloves garlic, minced
1 onion, chopped
1 tbsp. olive oil
2 boneless chicken breasts, skinned, halved and cubed
1 1/2 tsp. ground coriander
1 tsp. ground ginger
3/4 tsp. ground cumin
1/2 tsp. ground cardamom
1/8 tsp. ground cayenne or more to taste
1/2 c. golden raisins
1/4 c. apricot preserves
2 c. low-fat or nonfat yogurt
2 tbsp. cornstarch
Salt and pepper

In a large skillet, saute garlic and onion in oil until golden. Add chicken and saute until browned. Add 1/4 cup water, coriander, ginger, cumin, cardamom, cayenne, raisins and apricot preserves. Simmer uncovered for 15 to 20 minutes, stirring occasionally until chicken is cooked.

The liquid will be mostly absorbed. Gradually stir yogurt into cornstarch until dissolved. Stir mixture into skillet. Simmer gently, stirring constantly, until sauce thickens and no taste of cornstarch remains. Do not boil. Season with salt and pepper.

Good served with brown rice seasoned with curry. Serves 4.