8 chicken thighs or chicken breasts, skin removed
1 c. low fat yogurt
1 tsp. curry powder
1/2 tsp. ground cumin
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1 tsp. oil
1 chopped onion
2 c. chopped tomatoes
1 tsp. cornstarch
1 tsp. water

Mix together yogurt and spices. Coat chicken with mixture and let stand at room temperature for 1 hour (or refrigerate for up to 4 hours). Heat oil in a non-stick skillet; add onion and brown lightly.

Stir in tomatoes and add chicken plus marinade. Mix well, cover and simmer for about 30 minutes. If desired, thicken juice with 1 teaspoon cornstarch mixed with 1 teaspoon water. Spicy and hot, but with cool undertones. Serves 4.