| 1 chicken, cut into serving pieces (3 1/2 lbs.) | 2 Tbs. vegetable oil |
| 1 cup finely chopped onions | 1 Tbs. chopped garlic |
| 1 Tbs. finely grated fresh ginger | 1 Tbs. ground cumin |
| 1 Tbs. turmeric | 1 Tbs. ground coriander |
| 1/4 tsp. red pepper flakes (or to taste) | 1 1/2 cups skinless seedless ripe tomatoes, cubed |
| 1 bay leaf | 1 cup chicken broth |
| 1/2 cup nonfat yogurt | 1/4 cup light sour cream |
| 1/2 cup chopped fresh coriander | salt and pepper to taste |
Sprinkle chicken pieces with salt and pepper.
Heat oil in a skillet large enough to hold all the pieces in one layer without crowding. Add chicken pieces, skin side down. Cook until golden brown on one side, about 5 minutes. Drain off all the fat. Add onions and garlic. Cook and stir for 3 minutes.
Add ginger, cumin, turmeric, coriander, pepper flakes, tomatoes, and bay leaf. Cook, stirring for 5 minutes. Add chicken broth, and stir to blend.
Cover, and simmer for 20 minutes longer, or until chicken is tender.
Remove bay leaf. Stir in yogurt and sour cream. Bring to a
simmer, sprinkle with fresh coriander, and serve.