1 chicken, cut into 10 pieces 2 Tablespoons olive oil 1 onion, thinly sliced 2 garlic cloves, minced 2 teaspoons chopped ginger 1 teaspoon ground tumeric 1/2 cup yogurt 1 cup water 2 Tablespoons cilantro 1 jalapeno, chopped 3/4 teaspoon salt 1-1/2 teaspoons curry powder
Heat a large heavy skillet over medium-high heat and add oil. When hot, add onion, garlic, ginger, curry and turmeric. Cook and stir. Add chicken pieces and cook until chicken loses its raw appearance. Add yogurt and increase heat to high. Cook until sauce reduces and thickens, about 5 minutes. Add water, cilantro, jalapeno and salt. Reduce heat to a simmer, cover and cook for 40 minutes. Serve over white rice.