1 1/2 c. chicken stock
3/4 c. finely chopped onions
3 cloves garlic, crushed
3 tbsp. curry powder
2 bay leaves
4 sm. boneless, skinless chicken breasts, cut into chunks
1 c. drained canned whole tomatoes
3 apples, peeled, cored & chunked
2 slightly green bananas, peeled & chunked
1 c. non fat yogurt
1 tsp. soy sauce
Dash cayenne pepper

Heat the chicken stock to a boil in a medium skillet. Add the onions, garlic, curry powder and bay leaves; reduce heat to medium and saute the vegetables for 7 to 10 minutes. Add the chicken and continue to cook another 5 minutes, stirring as needed and turning the chicken once or twice. Add the remaining ingredients and simmer about 45 minutes, stirring occasionally. (The sauce will become smooth by the end of the cooking period.) Serve with hot brown rice. Makes 4 servings, 325 calories per serving.