Indian Chicken Curry

Ingredients 

• vegetable oil spray
• 3 chicken breasts boneless skinless, cut into 1″ chunks
• 1/2 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 1 yellow onion
• 2 cloves garlic minced
• 2 teaspoons ginger minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 15 ounces crushed tomatoes
• 1 cup fat free plain yogurt

Instructions

1. Coat a large skillet with vegetable oil spray and cook the chicken breasts on medium heat and cook until cooked through, about 5-7 minutes then remove from the pan.
2. Add the vegetable oil to the pan along with the onions and cook for 5-6 minutes, stirring occasionally until softened then add in the garlic and ginger and cook an additional 1-2 minutes.
3. Add the curry powder, cumin, turmeric, coriander and cayenne and stir well for 30 seconds before adding in the tomatoes, yogurt, stirring well and cooking on low for 10 minutes.
4. Add the chicken back in, stir well to combine and garnish with cilantro.