Indian Style Chicken Curry

2 tablespoons extra virgin olive oil
1 medium onion, peeled and chopped
1 teaspoon minced garlic
1 tablespoon curry powder (be sure it´s gluten free)
½ teaspoon ground cumin
1/8 teaspoon coriander
1/8 teaspoon (heaping) cinnamon
1 14-ounce can tomato puree
1/3 cup dry white wine
¼ cup frozen peas
¾ -1 cup plain cooked chicken breast, cut in ¾ inch pieces
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
Italian (flat leafed) parsley, chopped

Heat the oil in a saucepan; add the onions, and cook over medium heat (approximately 15 minutes) until caramelized (lightly browned and limp), stirring occasionally to prevent sticking. Add the garlic and spices and cook about 2 more minutes. Pour in the wine and tomato puree and let simmer, approximately 15-20 minutes. Add the peas, chicken and soy yogurt; stir to combine, and cook about 5 more minutes, until the peas are tender and everything is heated through. Correct the season and sprinkle chopped parsley over the top. Serve over basmati rice. (Approximately 3 servings)
TIP: (If you prefer, you can also make a vegetarian version of this meal, using zucchini, carrots, chickpeas, or whatever your imagination desires!)

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