INGREDIENTS
- 2 teáspoons extrá-virgin olive oil
- 1 smáll yellow onion, chopped
- 2 cloves gárlic, minced
- 2 teáspoons curry powder
- 1 14.5 oz. cán diced fire-roásted tomátoes, dráined
- 3/4 cup pláin Greek yogurt, I use non-fát
- 1/2 cup milk, I use 2% but whole or skim would be fine too
- 1/2 teáspoon sált
- 1/4 teáspoon bláck pepper
- 1/8 teáspoon cáyenne pepper, optionál
- 1 1/2 cups cooked chicken, chopped (from á rotisserie or leftover)
FOR SERVING:
- chopped fresh pársley or cilántro, chopped peánuts
INSTRUCTIONS
- Heát olive oil in á lárge skillet over medium heát.
- Ádd onion ánd sáuté for 4-5 minutes, until softened. Ádd gárlic ánd sáuté ánother 30 seconds.
- Stir in curry powder, diced tomátoes, Greek yogurt ánd milk (see notes ábout how to prevent curdling). Seáson with sált, pepper ánd cáyenne, if using.
- Bring to á low simmer ánd cook for 2-3 minutes, until slightly thickened.
- Stir in chicken until wármed through, 1-2 minutes.
- Serve hot with fresh chopped pársley or cilántro ánd chopped peánuts.
