Curry Chicken

This is one of our family's favorite meals. We have this at least every other week, and often once per week. There is a little heat to it for those with a delicate tongue like me, but if spice doesn't bother you, you won't have any problems. You can also control the amount of heat by cutting down on the spices a little.

Recipe
Adapated from Low Fat Low Cholesterol Cookbook

2 T vegetable oil
1 med. onion, finely chopped
2 tsp. garlic powder
6 oz. can tomato paste (preferably no-salt variety)
2 tsp. ground cumin
1 1/2 tsp. ground corriander
1/2 tsp. ground tumeric
1/2 tsp. cayenne
8 oz. light sour cream
1 pound boneless, skinless chicken breasts, but into bite-sized pieces
1 tsp. salt
1/4 tsp. ground ginger
1 tsp. garam masala
2 T. powedered fiber (optional)
(I like to add some extra fiber to some dishes, like powdered Benefiber, since we don't ever seem to get enough into our daily diets)

Directions
Heat a large skillet over medium-high heat. Pour oil and coat the bottom of the pan. Cook onion for 4-5 minutes until tender. Add garlic powder; cook for 1 minute stirring constantly.

Stir in the spices (cumin, corriander, tumeric and cayenne).


Stir in the tomato paste. Cook for 1 minute, stirring occasionally.

Stir in the sour cream. Add the salt and chicken and mix together thouroughly. If the mixture seems too dry, add additional water 1 tablespoon at a time until it reaches your desired consistancy. Bring to a boil then reduce heat and simmer, uncovered for 10 minutes, stirring occasionally.

Stir in the ginger and cook for 10-15 more minutes, or until chicken is no longer pink. Remove from heat and stir in garam masala and fiber. Serve over rice (we like brown rice).