Quick Chicken Curry

2 teaspoons extra-virgin olive oil
1 small yellow onion chopped
2 cloves garlic minced
2 teaspoons curry powder
1 14.5 oz. can diced fire-roasted tomatoes drained
3/4 cup plain Greek yogurt I use non-fat
1/2 cup milk I use 2% but whole or skim would be fine too
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper optional
1 1/2 cups cooked chicken chopped (from a rotissierie or leftover)
chopped fresh parsley or cilantro, chopped peanuts

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
  3. Stir in curry powder, diced tomatoes, Greek yogurt and milk. Season with salt, pepper and cayenne, if using.
  4. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
  5. Stir in chicken until warmed through, 1-2 minutes.
  6. Serve hot with fresh chopped parsley or cilantro and chopped peanuts.

Original Recipes visit: Quick Chicken Curry @ familyfoodonthetable.com

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