QUICK CHICKEN CURRY

Quìck chìcken curry ìs an easy, one-pan recìpe that’s ready ìn just 15 mìnutes!

INGREDìENTS

• 2 teaspoons extra-vìrgìn olìve oìl
• 1 small yellow onìon, chopped
• 2 cloves garlìc, mìnced
• 2 teaspoons curry powder
• 1 14.5 oz. can dìced fìre-roasted tomatoes, draìned
• 3/4 cup plaìn Greek yogurt, ì use non-fat
• 1/2 cup mìlk, ì use 2% but whole or skìm would be fìne too
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper, optìonal
• 1 1/2 cups cooked chìcken, chopped (from a rotìsserìe or leftover)

FOR SERVìNG:

• chopped fresh parsley or cìlantro, chopped peanuts

INSTRUCTìONS

1. Heat olìve oìl ìn a large skìllet over medìum heat.
2. Add onìon and sauté for 4-5 mìnutes, untìl softened. Add garlìc and sauté another 30 seconds.
3. Stìr ìn curry powder, dìced tomatoes, Greek yogurt and mìlk (see notes). Season wìth salt, pepper and cayenne, ìf usìng.
4. Brìng to a low sìmmer and cook for 2-3 mìnutes, untìl slìghtly thìckened.
5. Stìr ìn chìcken untìl warmed through, 1-2 mìnutes.
6. Serve hot wìth fresh chopped parsley or cìlantro and chopped peanuts.

Recipe Adapted From familyfoodonthetable.com

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