Chicken

• 1 ¼ lbs chicken breasts, (organic)
• ⅓ cup white flour
• 2 tbsp olive oil

Sauce

• 2 tbsp olive oil
• ½ cup onion, diced
• 1 yellow bell pepper, diced
• 2 jalapeno pepper, diced
• 1 tbsp fresh ginger, peeled and grated or minced
• 2 cloves garlic, pressed
• ½ cup nonfat Greek yogurt
• 2 tbsp tomato paste
• 2 tsp cumin
• 1 tsp coriander
• ½ tsp cardamom
• ½ tsp cinnamon
• ½ tsp turmeric, or 2 tsp fresh grated
• ½ tsp black pepper
• ¼ tsp cloves
• ¼ tsp nutmeg
• 2 tsp Sambal Oelek

Add 2 tbsp oil to a wok, then layer onion, peppers, garlic and ginger. Mix dry spices in mortar or small bowl (note that garam masala may be used). Combine yogurt and tomato paste in a small bowl. Add 2 tbsp oil to a large non-stick skillet and preheat over medium heat. Cut chicken into pieces, trimming fat as required, coat with flour in plastic bag. Turn on wok to medium, let onion cook for 5 minutes, then add spices and stir occasionally and kept covered. Place chicken into skillet, spread evenly and turn up heat to medium-high. Cook chicken until almost done, flipping once and breaking up bunches to ensure even cooking. Add chicken to wok, stir to coat chicken, and cook for 2 minutes. Add yogurt mixture to wok. stir to coat everything, and cook for 2 minutes. Serve over rice, garnish with cilantro, coriander leaves or thinly sliced peppers.

Garam masala may be used instead of individual spices (2 tbsp).