Curried Chicken Breast

• 1 teaspoon corn, peanut or vegetable oil
• 1 teaspoon finely minced fresh ginger root
• 1 teaspoon finely minced garlic
• 1 tablespoon curry powder or, preferably, curry paste
• 1/2 cup finely chopped canned imported tomatoes
• 1/2 cup yogurt
• 1/2 skinless, boneless chicken breast, about 1/2 pound
• 1/4 cup heavy cream
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 teaspoons finely chopped fresh coriander leaves

1. Heat oil in a saucepan and add ginger and garlic.
2. Cook briefly, stirring, and add curry powder or paste.
3. Cook, stirring, about 1 minute.
4. Add tomatoes and yogurt and cook, stirring often, 5 minutes.
5. Cut chicken into 1-inch cubes and add to the sauce.
6. Cook, stirring often, about 2 minutes.
7. Cover the saucepan and let simmer 15 minutes.
8. Add cream, salt and pepper and simmer 2 minutes.
9. Stir in the coriander leaves and serve.

corn, fresh ginger root, garlic, curry powder, tomatoes, yogurt, skinless, heavy cream, salt, freshly ground pepper, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/2260 (may not work)