Yield: 4 servings (1 point per serving for blue and purple, 4 points per serving for green)
Coat a pan with olive oil spray and cook the chicken for 5 minutes (or until chicken is cooked through).
Put chicken on a plate and cover with foil.
Add the extra virgin olive oil to the pan and cook onions for 4 minutes. Add ginger and garlic and cook 1 more minute.
Add the petite diced tomatoes to the pan then add the curry, tumeric, coriander, cumin, cayenne pepper and salt. Stir together then add the tomato paste and yogurt.
Stir together then add the chicken. Cook 5 minutes then serve with rice or riced cauliflower.