Chicken Curry With Yogurt

• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 boneless chicken breasts, skinned, halved and cubed (8 ounces total)
• 1/4 cup water
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 1/8 teaspoon cayenne pepper, or more to taste
• 1/2 cup golden raisins
• 1/4 cup apricot preserves
• 2 cups low-fat or nonfat plain yogurt
• 2 tablespoons cornstarch
• Salt & freshly ground pepper, to taste

1. 1. Heat oil in a large skillet over medium-high heat and saute garlic and onions until golden. Add chicken and saute until browned. Add water, coriander, ginger, cumin, cardamom, cayenne, raisin, and apricot preserves. Simmer uncovered until chicken is cooked, 15 to 20 minutes, stirring occasionally. The liquid will be mostly absorbed.
2. Gradually stir yogurt into cornstarch until dissolved. Stir mixture into the pan. Simmer gently, stirring constantly, until the sauce thickens. Do not boil. Season with salt and pepper.

extravirgin olive oil, garlic, onion, chicken breasts, water, ground coriander, ground ginger, ground cumin, ground cardamom, cayenne pepper, golden raisins, apricot preserves, lowfat, cornstarch, salt

Taken from www.epicurious.com/recipes/member/views/chicken-curry-with-yogurt-52395631 (may not work)