Chicken Tikka Marsala - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut into 3/4-inch pieces
1/4 cup plain fat-free yogurt
1 teaspoon grated fresh ginger
1 -2 garlic clove, finely chopped
1 tablespoon canola oil
1 (15 ounce) jar curry, cooking sauce (use Patak's Tikka Marsala Curry cooking sauce)
2 cups cooked rice, for serving

Preparation

Whisk together yogurt, ginger and garlic. Stir in chicken and marinate in refrigerator for about 20 minutes.
Heat canola oil in a heavy skillet over Medium/High heat. Add chicken (with marinade) and saute until chicken turns white, about 5-7 minutes.
Stir in the cooking sauce and bring to a boil.
Reduce heat and cover, simmering for about 10 minutes, stirring occasionally.
Transfer to a serving dish.
Serve over rice.