1.) Cut up a couple of boneless skinless chicken breasts into bite-sized pieces.
2.) Shake a good deal of curry powder and black powder onto the pieces and roll them through your hands to coat. They will turn dark orange.
3.) Toss the chicken pieces in a wok (or deep skillet) with a tablespoon of vegetable oil. Heat on medium heat until white all the way through.
4.) In the meantime, mix whatever yogurt you have in your fridge (plain yogurt works best, but vanilla and other flavors will do in a pinch) and add a couple tablespoons of curry powder and a tablespoon of ground ginger. Stir until combined.
5.) Once the chicken breasts are done, push them to the sides of the skillet (or up the sides of the wok) and pour the yogurt in a pool in the center. Let simmer briefly, then slide the chicken in and mix together, coating all the pieces.
6.) If you want to spice it up, add some steamed veggies or stir-fry the veggies before you cook the chicken. I chose broccoli, carrots, and snow peas.
7.) Once the sauce thickens (it won't take long, since yogurt is already thick), serve hot and enjoy. This recipe is perfect with saffron and chicken rice: I'll post that recipe another day.