2 lbs. boned chicken breast, cut in bite size pieces
1 onion or leek, chopped
4 garlic cloves, chopped fine
2 c. chicken broth
3 c. water
1/2 c. yogurt
1 fresh skinned tomato, chopped

Optional:

2 carrots, coarsely grated
1/2 tsp. turmeric
1/4 tsp. ground cardamom
1/4 tsp. cinnamon
1 tsp. curry powder
1/2 tsp. ginger
1/2 tsp. Fenugreek
1 sm. dried red pepper
1 lg. bay leaf

Use large stew pot. Saute chicken and set aside. Saute onion-leek, garlic, carrot if used. Put chicken back into pot with onion, etc. and add broth, water, seasonings, yogurt and tomato. Simmer at least 1/2 hour. Serve over rice, or even better, over couscous.

Gopal Mitra was a teaching assistant in our printmaking class at the University of Minnesota. He had just arrived from India when we met him. We invited him for dinner. He agreed to come but only if he could cook. He prepared this spectacularly delicious dinner (with no recipe) fortunately.

I scrambled to note all the ingredients as he tossed them into the pot. The recipe has enhanced our entire families consciousness and lives (and kitchen repertoires).

Serves 4 to 6.