Chicken Curry

1 Tablespoon olive oil
2 large onions, finely chopped
3 cloves garlic, minced
1 Tablespoon finely chopped fresh ginger
2 Tablespoons yellow curry powder
1 Tablespoon Garam Masala
1 teaspoon salt
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
4 boneless chicken breasts, skinned, trimmed of all fat, and cut into cubes
1 (14.5 ounce) can diced tomatoes, with juice
1 cup chicken broth, divided
2 Tablespoons chopped fresh parsley
1 Tablespoon Bisto
¾ cup plain yogurt
Cooked basmati or jasmine rice

Heat olive oil in a 5- to 6-quart dutch oven over moderately low heat. Add onions, garlic, and ginger; cook, stirring occasionally, until softened, about 5 minutes. Add curry powder, Garam Masala, salt, cumin, and cayenne pepper; cook, stirring, 2 minutes. Add chicken, and cook, stirring to coat, 10 minutes. Add tomatoes with juice, ½ cup chicken broth, and parsley. Bring to a simmer. Cover and simmer gently, stirring occasionally 45 minutes. May be prepared in advanced up to this point.

Just before serving, combine remaining ½ cup chicken broth and Bisto. Add to curry mixture; cook over medium high heat, stirring constantly, until thickened. Reduce heat to low and add yogurt. Simmer, gently, uncovered, stirring, until yogurt is thoroughly incorporated and sauce is thickened, about 5 minutes. Serve over basmati or jasmine rice. Yield: 6 servings.