Breakfast
Yogurt

Lunch
Sri Lankan chicken curry
Steamed jasmine rice

Recipes:

SRI LANKAN CHICKEN CURRY
2/3 c. chopped onion
5 large cloves garlic
2 Tbs. chopped peeled fresh ginger
1 Tbs. curry powder
1 Tbs cinnamon (real Ceylon cinnamon, not cassia--you can get this overseas or at Penzey's)
3/4 tsp. red pepper flakes
1/2 c. chopped cilantro
7 or 8 chicken thighs, skin removed
2 Tbs. vegetable oil
1 can reduced-fat coconut milk
1 c. lowfat chicken broth
1/2 tsp. turmeric
salt to taste

Whirl the first six ingredients and 1/4 c. of the cilantro in a food processor, stopping often to scrape down the sides, until they form a paste. Rub this paste on the chicken.
Heat the oil in a large, heavy skillet or wok pan over medium-high heat. Add chicken and brown on all sides, about 6 minutes. Add coconut milk, broth, and turmeric. Reduce heat, cover, and simmer until chicken is cooked through, turning once, about 30 minutes.
Uncover pan, salt, and bring to a fast boil for about five minutes, until the sauce thickens slightly. Sprinkle with remaining 1/4 c. cilantro and serve over rice.