makes 4 servings
2 onions, peeled and thinly sliced
1 1/2 pounds chicken legs, with skin and fat removed, cut up
2 stalks chopped celery
1 Tb evoo
salt/pepper2 Tb curry powder
1 Tb flour
2 Tb lime juice
2 C low fat yogurt
Garnish with raisins, parsley, or dried cranberries.
Fry onions, chicken, celery in evoo over medium heat for 10 minutes.
Sprinkle with salt, pepper, curry, and flour. Mix well. Add lime juice, cover, and simmer about 1.5 hours over low heat, stirring occasionally.
In a bowl, stir yogurt well. Just before serving, stir in yogurt and simmer just a few minutes to heat.