Creamy Chicken Korma

• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 2 cloves garlic, minced
• 2 Tbsp. lemon juice
• 1 tsp. grated gingerroot
• 1 tsp. dried fenugreek leaves
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. red chili powder or cayenne pepper
• 1/2 tsp. garam masala
• 1/2 tsp. ground fennel seed
• 1 Tbsp. oil
• 1/2 cup finely chopped onions
• 1/2 cup Philadelphia Cream Cheese Product
• 1/4 cup canned crushed tomatoes
• 1/4 cup water

1. Combine first 10 ingredients; set aside.
2. Heat oil in skillet on medium-high heat.
3. Add onions; cook and stir 5 min.
4. or just until crisp-tender.
5. Add chicken mixture; cook 2 min.
6. or until chicken is lightly browned, stirring occasionally.
7. Add cream cheese product, tomatoes and water; cook on medium heat 8 min.
8. or until cream cheese is completely melted and chicken is done, stirring frequently.

chicken breasts, garlic, lemon juice, gingerroot, fenugreek leaves, ground coriander, ground cumin, red chili powder, garam masala, ground fennel, oil, onions, philadelphia cream cheese, tomatoes, water

Taken from www.kraftrecipes.com/recipes/creamy-chicken-korma-121039.aspx (may not work)