Source: dLife

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

Servings

8.0
8 oz  boneless skinless chicken breasts 1.0
1 pinch  salt and pepper 1.0
1 each  olive oil cooking spray 0.5
0 1/2 cup  fresh chopped onion 1.0
1 each  medium garlic cloves 0.5
0 1/2 tbsp  fresh ginger root 0.5
0 1/2 tbsp  curry powder 0.125
0.125 tsp  ground cayenne (red pepper) 1.0
1 pinch  ground cinnamon 1.0
1 pinch  ground cloves 1.0
1 pinch  ground coriander 1.0
1 cup  canned unsalted diced tomatoes 0.3333
0.3333 cup  fat free reduced sodium chicken broth 0.5
0 1/2 tbsp  Raisins, golden, seedless

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.