Quick chicken curry

• 45 ml (3 tbsp.) masala curry mixture
• 125 ml (½ c) flour
• salt and ground black pepper
• 8 chicken breasts, cut into strips
• 15 ml (1 tbsp.) olive oil
• 2 big onions, chopped
• 2 cloves garlic, chopped
• 2 x 410 g cans whole peeled tomatoes
• 250 ml (1 c) plain low fat yogurt
• fresh coriander
• 500 ml (2 cups) cooked basmati rice

1 Mix 30 ml of the masala powder with the flour, salt and pepper.
2 Roll the chicken in the flour mixture and shake off the extra flour.
3 Heat the olive oil in a pan and brown the chicken in it, remove and set aside.
4 Sauté the onion and garlic in the oil until soft and translucent.
5 Add the tomatoes and the rest of the masala powder to the onion mixture.
6 Add the chicken and simmer for another 15 minutes or until the chicken is cooked. Season with salt and pepper.
7 Stir in the yogurt and coriander, and serve with basmati rice.