4 raw chicken breasts, boned, skinned, trimmed of fat, diced
1 box (16 ounces) frozen baby carrots
1 cup fresh cauliflower pieces
2 stalks celery, coarsely chopped
2 tablespoons raisins
1/4 cup diced dried apricots
2 tablespoons honey
1/2 teaspoon ground ginger
1 tablespoon or more (to taste) salt-free curry powder
Dash cayenne pepper
1 cup defatted, unsalted chicken stock
1 cup nonfat yogurt
3 tablespoons cornstarch
Parsley or cilantro for garnish

Place all the ingredients except the yogurt, cornstarch, and parsley in a large skillet. Cook until the chicken is done and the vegetables are tender. Stir the cornstarch into the yogurt. Over very low heat, add the yogurt mixture and cook until the sauce thickens slightly. Garnish with fresh parsley or cilantro.