1/2 c. plain low-fat yogurt
2 cloves garlic, minced
1 tsp. curry powder
Coriander, ground
Ginger
Salt
Dash of red pepper
1 1/2 lbs. chicken parts, skinned
2 tsp. vegetable oil
1/2 c. chopped onion
1 c. chopped tomatoes
1 bay leaf

In a bowl, combine yogurt and seasonings. Add chicken parts, turning to coat. Let stand at room temperature for 30 minutes. In a 12 inch skillet, heat oil and add onion and saute until lightly browned. Add tomatoes and bay leaf; let simmer for 5 minutes. Add chicken and marinade mixture; stir to combine. Bring mixture to a boil. Reduce heat; cover and let simmer, turning once or twice until chicken is tender, about 30 minutes. Remove bay leaf before serving.