Preparation / Directions:
1. Reduce heat to medium-low; add onions, cardamom, coriander, turmeric and chili powder; cook, stirring for 3 minutes or until are softened.
2. Add tomatoes, breaking up with fork. Return chicken to pan, add water and bring to a simmer. Cook, uncovered, for about 30 minutes or until chicken is no longer pink inside.
3. Remove 1/2 cup of the sauce to small bowl; whisk in 1 tsp of the cornstarch. Stir in cornstarch back into pan and bring to boil; cook for 1-2 minutes or until thickened.
4. Stir remaining cornstarch into yogurt; stir into sauce and heat through but do not boil.
215 calories, 30G protein, 4G fat, 16G carbohydrate, good source of iron.