Source: dLife

Chicken breast seasoned with curry, onion, ginger, and cayenne pepper.

Servings

8 oz boneless skinless chicken breasts , rinse and pat dry
1 pinch salt and pepper
1 olive oil cooking spray
0.5 cup fresh chopped onion (or frozen)
1 medium garlic cloves , minced
0.5 tbsp fresh ginger root , minced
0.5 tbsp curry powder (hot, Indian style)
0.12 tsp ground cayenne (red pepper)
1 pinch ground cinnamon
1 pinch ground cloves
1 pinch ground coriander
1 cup canned unsalted diced tomatoes
0.33 cup fat free reduced sodium chicken broth
0.5 tbsp Raisins, golden, seedless (for garnish)

1 Season the chicken breast with the salt and pepper. Spray a nonstick sauté pan with the cooking spray and set over medium-high heat.
2 Sauté the chicken breasts for about 4 to 5 minutes then turn over and cook for another 4 to 5 minutes. Place the chicken on two plates.
3 Decrease the heat to low and sauté the onion and garlic for 4 minutes. Mix in the ginger and cook for 1 minute.
4 Combine the curry powder, cayenne pepper, cinnamon, cloves, coriander, and pepper. Add the mixture to the pan 1 teaspoon at a time. Add the tomatoes and broth.
5 Put the chicken pieces back in the pan and simmer, covered, for about 13 to 15 minutes.
6 Set the chicken back on the plates. Increase the heat to medium-high and cook the curry mixture for about 1 to 2 minutes. Stir constantly.
7 Pour the sauce on the chicken and sprinkle the raisins on top.