Indian Summer Chicken

• 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 1/2 cups)
• 1 tablespoon canola oil
• 1 large clove garlic
• 1 tablespoon fresh or frozen ginger
• 1 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/4 teaspoon turmeric
• 18 to 1/4 teaspoon hot chili flakes
• 1 pound ripe field tomatoes
• 6 ounces skinless, boneless chicken breast
• 2 ears corn
• 1/2 cup nonfat plain yogurt
• 1 teaspoon cornstarch
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Chop whole onions and saute in hot canola oil in nonstick skillet large enough to hold all the ingredients.
2. Mince garlic and coarsely grate ginger.
3. Add to onion along with cumin, coriander, cinnamon, turmeric and hot chili flakes.
4. Stir well and continue cooking over medium heat.
5. Wash and trim tomatoes and cut into medium chunks; stir into onion and continue cooking.
6. Wash and dry chicken and cut into thin strips; cut strips in half and add to skillet.
7. Scrape kernels off corn and add to skillet.
8. Stir a little yogurt into cornstarch until smooth, and blend with remaining yogurt.
9. Stir into skillet, and cook until mixture thickens, just a couple of minutes.
10. Season with salt and pepper and serve over rice.

onion, canola oil, clove garlic, ginger, cumin, ground coriander, cinnamon, turmeric, hot chili flakes, tomatoes, skinless, corn, nonfat plain yogurt, cornstarch, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/9790 (may not work)