|1 chicken, cut into serving pieces (3 1/2 lbs.)||2 Tbs. vegetable oil|
|1 cup finely chopped onions||1 Tbs. chopped garlic|
|1 Tbs. finely grated fresh ginger||1 Tbs. ground cumin|
|1 Tbs. turmeric||1 Tbs. ground coriander|
|1/4 tsp. red pepper flakes (or to taste)||1 1/2 cups skinless seedless ripe tomatoes, cubed|
|1 bay leaf||1 cup chicken broth|
|1/2 cup nonfat yogurt||1/4 cup light sour cream|
|1/2 cup chopped fresh coriander||salt and pepper to taste|
Sprinkle chicken pieces with salt and pepper.
Heat oil in a skillet large enough to hold all the pieces in one layer without crowding. Add chicken pieces, skin side down. Cook until golden brown on one side, about 5 minutes. Drain off all the fat. Add onions and garlic. Cook and stir for 3 minutes.
Add ginger, cumin, turmeric, coriander, pepper flakes, tomatoes, and bay leaf. Cook, stirring for 5 minutes. Add chicken broth, and stir to blend.
Cover, and simmer for 20 minutes longer, or until chicken is tender.
Remove bay leaf. Stir in yogurt and sour cream. Bring to a
simmer, sprinkle with fresh coriander, and serve.