Ingredients

2 teaspoons ground cumin

1 ½ teaspoons ground coriander

½ teaspoon ground turmeric

½ teaspoon cayenne

½ teaspoon cinnamon

½ teaspoon black pepper

¼ teaspoon ground mustard

¼ teaspoon ground cloves

½ teaspoon salt

1 pound boneless, skinless chicken breasts

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves fresh garlic, diced or crushed

6 ounces canned, no-salt-added tomato paste

1 cup sour cream

1 medium fresh jalapeño pepper, finely chopped

1 tablespoon minced fresh ginger root

½ cup finely chopped cilantro

Directions

1.  Mix together all the spices and salt.

2.  Place the uncooked, diced chicken in a large bowl and mix with spices until well coated.

3.  In a large skillet, heat 1 tablespoon of the oil over medium-high heat, swirling to coat the bottom. Add the spice-coated chicken and cook until browned on all sides. Remove from pan.

4.  In the same skillet, heat 1 tablespoon of oil over medium-high heat. Add the onion and garlic and cook about 3 minutes, or until soft, stirring frequently.

5.  Return the chicken to the pan and add the tomato paste, sour cream, jalapeño, and ginger root. If the mixture seems dry, gradually stir in a little water as needed. Bring to a boil. Reduce the heat and simmer for 15 minutes, or until the chicken is no longer pink in the center.

6.  Sprinkle with cilantro just before serving.

Nutrition Facts: 6 servings, Calories 242; Total Fat 14g; Saturated Fat 6g; Sodium 486mg; Total Carbohydrate 10g; Dietary Fiber 2g; Protein 20g