Chicken with Curry Sauce
Peel onion, garlic and ginger and finely chop. Rinse chicken and pat dry. Season lighly with salt and pepper. Heat oil in a wide saucepan. Brown chicken breasts for 1 minute per side and remove. Saute onion, garlic and ginger in chicken drippings. Reduce the heat and add all spices. Sauté for about 1 minute, stirring, then add broth.
Whisk yogurt with cream, add to broth and stir. Add chicken breasts with all meat juices to the sauce, cover and simmer on low heat for about 20 minutes.
Blanch tomatoes, peel, remove seeds and cut into small cubes. Rinse and spin dry parsley, coarsely chop the leaves. Cut lemon half into slices.
Season chicken curry with salt and pepper and place into preheated bowl. Top with diced tomatoes and parsley. Garnish with lemon wedges. Serve.