QUICK CHICKEN CURRY
Quìck chìcken curry ìs an easy, one-pan recìpe that’s ready ìn just 15 mìnutes!
INGREDIENTS
- 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
INSTRUCTIONS
- Heat olìve oìl ìn a large skìllet over medìum heat.
- Add onìon and sauté for 4-5 mìnutes, untìl softened. Add garlìc and sauté another 30 seconds.
- Stìr ìn curry powder, dìced tomatoes, Greek yogurt and mìlk. Season wìth salt, pepper and cayenne, ìf usìng.
- Brìng to a sìmmer and cook for 2-3 mìnutes, untìl slìghtly thìckened.
- Stìr ìn chìcken untìl warmed through, 1-2 mìnutes.
- Serve hot wìth fresh chopped parsley or cìlantro and chopped peanuts.
Recipe Adapted From familyfoodonthetable.com