Chicken Curry


1/2 cup plain low-fat yogurt
2 garlic cloves, minced
1 teaspoon curry powder
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 dash ground red pepper
1 1/2 lbs chicken parts, skinned
2 teaspoons vegetable oil
1/2 cup chopped tomato
1 bay leaf

1 In bowl, combine yogurt and seasonings; add chicken parts, turning to coat. Let stand at room temperature for 30 minutes.
2 In 12 inch skillet heat oil; add onion and saute until lightly browned.
3 Add tomatoes and bay leaf and let simmer for 5 minutes; add chicken and marinade mixture and stir to combine.
4 Bring mixture to a boil.
5 Reduce heat, cover and let simmer, turning once to twice, until chicken is tender, about 30 minutes; remove bay leaf before serving.