CHICKEN CURRY

SERVES 4

2 tablespoons olive oil
2 chicken breasts (about 12 ounces), boneless and skinless, split
Salt and freshly ground pepper to taste
1 large onion, peeled and cut into 1/4-inch dice (about 1-1/2 cups)
1 tablespoon niinced garlic (about 2 large cloves)
1 tablespoon fresh grated ginger
1 tablespoon fine Indian curry powder
1-1/2 teaspoons ground garam masala, optional
1/2 cup crushed canned tomatoes
3/4 cup homemade or low-sodium canned chicken stock, skimmed of fat

1. In a straight-sided medium skillet, heat oil over medium-Egh heat. Season chicken breasts with salt and pepper, place in skillet, and cook until golden brown on both sides, 6 to 8 minutes. Remove chicken breasts, and set aside. Reduce heat to medium low.

2. Add onions, and saute, stirring, for about 2 minutes. Stir in garlic, and cook until onions are golden brown, about 5 minutes. Add ginger, curry, and garam masala, and cook, stirring, 1 to 2 minutes. Stir in tomatoes and stock. Add reserved chicken breasts, and bring to a boil.

3. Cover skillet, reduce heat to low, and cook until chicken is tender, turning once, about 15 minutes. Serve immediately, sliced if desired, with Lemon-Scented Potatoes and Spinach Sauteed with Indian Spices.