For a weeknight, instant brown rice makes a fast side for this saucy dish. If you have time, though, basmati rice pairs particularly well with the flavors in the garam masala.
4 servings (serving size: 2 thighs and about 1/3 cup sauce)
Heat oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Remove from pan.
Combine garam masala, salt, and curry powder; sprinkle evenly over chicken. Add chicken to pan; cook over medium-high heat 4 minutes on each side or until browned. Add wine and vinegar; cook 30 seconds, scraping pan to loosen browned bits. Add onion and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done; stir in parsley.