This steamy Indian inspired dish has just the right amount of curry. Pair it up with a vegetable side dish such as Ginger Steamed Carrots.

3 servings
190 calories per serving

3/4 lb. boneless skinless chicken cut into cubes
2 t oil
1/2 c onion, chopped
1/4 c celery, chopped
3 cloves garlic, minced
2 T wheat flour
1 c chicken broth
1/2 c canned diced tomatoes, drained
1/2 t Worcestershire sauce
1-2 t curry powder
¼ – 1/2 t cayenne pepper (depending on how spicy you like it)
1/4 c chopped cilantro
Salt and pepper to taste

Add salt and pepper to chicken cubes. Put 1 t oil in skillet and cook chicken 4-6 minutes or until browned. Lower the heat and cook 4 more minutes then remove from pan. Heat pan to medium and add oil, onion, celery and garlic. Cook 5 minutes. Stir in flour and add broth and cook 5 minutes or until thickened up. Stir in tomatoes, Worcestershire, curry and cayenne. Add chicken back to skillet along with salt and pepper and simmer 3 minutes. Remove and sprinkle with cilantro.